Rose and Almond Ice Cream

1. 1

   Dissolve the cornflour in 4 tablespoons of cold milk.

2. 2

   Combine the milk, cornflour solution and sugar in a pan and bring to a boil.

3. 3

   Simmer for 3 to 4 minutes, while stirring continuously.

4. 4

   Cool completely.

5. 5

   Add the cream, rose petals, rose essence and mix well.

6. 6

   Pour into a shallow container.

7. 7

   Cover and freeze till it is almost set.

8. 8

   Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

9. 9

   Add the almonds and mix lightly.

10. 10

    Transfer both batches into a shallow container.

11. 11

    Cover and freeze till it is firm.

12. 12

    Scoop and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.