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…😬
what a dream come true! Such a pretty summer treat with lovely flavours.
Tnx so much dear for stopping by….yes these flavours are really something ☺
looks like a real tasty combination
Yes dear…it’s very yummy. ..Tnx a lot for stopping by 😊
Looks mouth watering and really tempting, just one ques:
Can we use Condensed milk to sweeten the ice cream instead of sugar. If so, how much condensed milk should be used for the quantities you mentioned.
Hi…Tnx for stopping by swati ☺
I would not really recommend condensed milk for this ice cream…using custard pwd with milk will impart d grt texture n flavour.
If you wish to use condensed milk for an ice cream. ..try this one
2 Ingredient Banana Ice-Cream
This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no cooking..no eggs!
Can I use non dairy whip cream instead of amul cream!
Hi Vidhi, you can try.