Summer may seem like the best time to eat as much ice-cream as you can, but I personally feel ice-cream is meant to be eaten in all four seasons. And of course, why not?
Ice-cream comes in a huge array of flavors, pretty much capable of pleasing any ice-cream connoisseur out there. Well, at least I think so! The best part is that you can create any unique flavor, with any mix-in that your heart desires.
Indian style ice-creams are just as satisfying as any other regular ice-cream, and maybe even a bit more, I believe. Indian ice-creams are very creamy, very milky, and have loads of nuts, cardamom and saffron in most recipes. It is like taking a basic vanilla ice-cream and turning up the volume with a bunch of amazing and unique ingredients.
As a matter of fact, speaking of unique, I have a really great recipe for you. I use a simple vanilla ice-cream base and add in rose water, almonds, cardamom, saffron and edible flowers into the mix. It is so creamy and elegant all together! There is a sweet ice-cream base, a perfect almond-y crunch and soft floral flavor with the rose water and edible flowers in it. Completely worth making and absolutely worth eating every last spoonful!
The other part that really lends to its convenience is that you don’t need a fancy ice-cream maker or machine for this recipe. Having a no-churn recipe really gives you a chance to create more ice-cream flavors without any expensive equipment, if you don’t have it. Of course, if you do have an ice-cream maker, feel free to use that to make this ice-cream recipe. It’ll just speed up the setting process and allow you to enjoy your dessert sooner!
- 1/2 cup cold milk
- 1 tsp. vanilla extract
- 5 Tbsp. rose water
- 14 oz. can of sweetened condensed milk
- 1/4 tsp. salt
- 1-pint 0f heavy cream (2 cups)
- 1/2 cup of roughly chopped almonds
- 1/2 tsp. cardamom powder
- 1/8 tsp. saffron
- 2 Tbsp. edible dried rose petals or flower mix + some extra as garnish
- In a medium bowl, stir together cold milk, vanilla, rose water, cardamom powder, almonds, saffron, condensed milk, and salt. Set aside.
- In a large bowl, beat heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cold milk mixture and edible flowers into the whipped cream.
- Pour into a shallow 2-quart dish (round or square shaped), cover and freeze for at least 6-8 hours, stirring and folding the cold mixture once after 2 hours or when edges start to harden.
- Scoop out into serving bowls and garnish with a sprinkle of edible flowers on each portion before serving. (Or store in an airtight container up to 1 week.)
NOTE: You may also use an ice-cream maker to make this recipe, instead of pouring into dish and freezing. Allow mixture to churn for about 20-25 minutes or until it is a smooth ice-cream consistency – a little past soft-serve texture.
Sweet Spices used in this recipe: