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)
- Place the strawberries in a small pan with 100g of the condensed milk.
- Cook over moderate heat for 7–10 minutes, or until the strawberries have softened. Allow to cool.
- Purée the mixture in a food processor with Turkish delight.
- Place in a mixing bowl & fold in the remaining condensed milk, custard & whipped cream.
- 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.
- Move the ice cream to the fridge for 10–15 minutes before serving.
- 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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