In the lead up to Father’s Day I decided to make something for my dad. Initially I had no idea what to make but I wanted to make something specifically tailored around his taste. In the past I have bought him rose syrup which can be found in most supermarkets and is great for mixing with still or sparkling water to make a fresh floral drink. With this in mind I decided to try making a rose ice cream having had it myself for the first time on a visit to Nissi Restaurant.
I had heard of ice creams being made with evaporated milk so I decided to give my own version a go and hope for the best. Luckily the result was amazing so I decided to share with you my fabulous recipe. This is a simple cheats version and the results as I said were spot on. Although you are not constantly whisking you need not fear a mouthful of ice crystals, be comforted in the knowledge that this will result in a gorgeous creamy ice cream no matter how bad a chef you feel your are.
2 x 410g tins evaporated milk
200g caster sugar
5tbs rose syrup
3tbs rose water
Pour the evaporated milk into a metal bowl or freezer safe glass bowl and freeze for 2.5 hours.
Whisk well for 5-6 minutes with an electric hand whisk.
Throw in the rest of the ingredients and whisk for a further 5-6minutes. By this stage the mixture should have doubled at least in size from the original height.
Place in a plastic container, cover with the lid and freeze overnight.
This ice cream will be smooth, creamy and have a gorgeous rose flavour.
You can adapt the recipe to make various flavours, I hope to be making a few more flavours soon!!!