Ice Cream season has officially started! Not that you should only eat ice cream in summer, but hot days are just perfect for eating ice cream & since I am all about making my own ice cream, I’m super keen to share this recipe with you.

It is ideal for so many reasons; it requires no special equipment or churning, it is easy to make & looks pretty too! Let’s call it the perfect end to a dinner party. You should try it. Your guests will rave about this delectably sweet pink wonder.

Strawberry & Rose Ice Cream, Serves 6-8

350g Fresh or frozen strawberries

1 x 385g Tin condensed milk

100g Rose-flavoured Turkish Delight

500ml Ready-made fresh custard (I used the Woolworths custard & it worked perfectly)

375ml Fresh cream, whipped

To Serve (optional): Fresh strawberries, Turkish Delight (cut into small blocks) or pink rose petals (make sure these are organic & not sprayed with anything)

  1. Place the strawberries in a small pan with 100g of the condensed milk.
  2. Cook over moderate heat for 7–10 minutes, or until the strawberries have softened. Allow to cool.
  3. Purée the mixture in a food processor with Turkish delight.
  4. Place in a mixing bowl & fold in the remaining condensed milk, custard & whipped cream.
  5. Transfer the mixture to a freezer container, cover & freeze for 4 hours or overnight. For a silkier texture, remove the mixture from the freezer halfway, & using a fork, break up all the ice crystals & return it to the freezer until frozen.
  6. Move the ice cream to the fridge for 10–15 minutes before serving.
  7. Serve by itself or in cones, with blocks of Turkish Delight & strawberries.

 

Note: Remember that homemade ice cream will melt really quickly & does not re-freeze well.  I like to scoop the ice cream into freezer-proof bowls (like the ones that I used here from Le Creuset) & then place them in the freezer for a few minutes before serving.

Happy ice cream-making & eating friend. Thank you for visiting.

Yolandi ♥

Images: Dominique Duvenhage, Hello Love Photography for aZestyLife

 

 

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