Yes! It’s another of my easy peasy…eggless…no-churn ice creams!! It needs minimum efforts and its safe to say that has maximum flavour! 👌😁😁
I have been using this recipe for sometime now. It’s really an all round winner…such amazing results every time! 😉 Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! 💓 ….or something indulgent like a Honey & Butterscotch Ice Cream 😬 sounds irresistible, isn’t it!? They are all prepped in less than 15-20 mins…no churning…no ice cream machine needed…and no eggs!! 👌☺️ just put them in the freezer and forget about it for 7-8 hours…..simply dig into its oh-so-creamy texture once it’s set! 😍
So this time…I choose to combine two very different yet complimenting flavours! Custard because it’s one of my hubby’s favourite desserts & Rose…simply because I wanted it to look pretty and to taste exotic😋 …and trust me..it was a great combination! I was a bit worried that hubby may not like the flavours…but he loved it…and found it pretty too 😄…kept asking me how I did the Ripples… 👏😇 anyways…lets get on with the recipe now..
️Yield: 3-4 servings of 2 medium sized scoops
Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight/ aluminium container to set the ice cream, a large mixing bowl, a sharp knife for creating the rippling effect.
110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)
200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)
1tbsp custard pwd (I used pillsbury, vanilla flavour)
7-8 tbsp sugar (adjust as per taste)
2 drops of vanilla essence
2-3 tbsp rose syrup (I used Roohafza)
Heat the pan over low heat, add the milk and custard powder, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It took me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream, vanilla essence & the sugar to the custard. Then whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture.
Now, put the ice cream mixture in the airtight/ aluminium container, pour the rose syrup on the ice cream mixture & using the tip of a sharp knife make ripples as shown in the picture above. That’s it! Cover the container and put in the freezer to set it for overnight or at least 7-8 hours. Thaw the ice cream at room temperature for a few mins before scooping!!
Wow! Look at the texture! Just like the store-bought ice creams…! Super easy, isn’t it?!👏😄 if you like, you can add some nuts or sprinkles while serving it 🍧🍦👌😋
Just in case you wish to skip the ripples….simply add the rose syrup in the ice cream mixture and give it a mix….you will get the same taste and pale pink coloured ice cream😉
I hope you guys will try this soon…😬