Saturday, November 28, 2009

Rose Ice Cream (Serves 8)

Last night for a potluck party at my very close friend Sriram’s place, we were to bring ice cream for dessert. I had bought Breyers vanilla ice cream. The plan was to do something different to the ice cream and my wife suggested why not do something with rose.

This is what I quickly came up with, a simple and refreshing ice cream bursting with flavor. For the rose ingredient I used Rooh Afza, a very famous rose syrup made in India. It's usually had with cold water or milk, and also added to desserts such as ice cream or milk shake. You can pick it up from any Indian grocery store.

1 1/2 quart Breyers Natural Vanilla Ice Cream

1 1/2 tbsp 'Rooh Afza' rose syrup

1/2 tsp cardamom powder

1 pinch of saffron in 2 tbsp of warm milk

1/4 cup of pistachio nuts (optional)

Add a pinch of saffron to 2 tbsp warm milk in a small cup and set aside for 15 minutes. Take the ice cream out of the freezer and set it at room temperature for around 10-15 minutes as well, until it is a little soft.

In a medium bowl transfer the ice cream and add the rose syrup, cardamom powder, saffron with milk, and 1/4 cup pistachios. The other nuts which go well with this ice cream are cashews and almonds. Mix the ingredients to the ice cream till it combines very well with them, smooth in texture and pink in color.

Scoop the ice cream back into its container and refreeze until ready to eat. Serve this ice cream for dessert to your guests next time you host a party and wow them!

If you want to enhance the flavor more, before adding them to the ice cream toast the nuts in an oven at 350 degrees for 5-10 minutes until they are slightly brown.

Health Rating: Medium

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