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Rose and Tender Coconut Ice-Cream


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Ice-cream delicately flavoured with rose petals and tender coconut.

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Preparation Time : 
Cooking Time: 
Serves 4.
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Ingredients



For the ice-cream
1 ltr full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) fresh cream

For the flavouring mixture
2 red roses
2 tender coconuts
7 to 8 drops rose essence

Method

    For the flavouring mixture
    1. Clean and finely chop the rose petals.
    2. Discard the coconut water and chop the tender flesh.
    3. Combine the rose essence, rose petals and coconut in a bowl. Keep aside.

    How to proceed
    1. Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
    2. Place the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
    3. Add the dissolved cornflour, simmer for another 5 minutes while stirring continuously.
    4. Remove from the fire and allow it to cool completely.
    5. Add the flavouring mixture and cream to the milk.
    6. Mix well and pour into a freezer proof dish and freeze till slushy.
    7. Remove and beat with a whisk until smooth and creamy.
    8. Freeze again until firm for about 4 to 6 hours.

    Tips
    1. Select the tender coconut carefully. The flesh should be neither be too soft nor too firm.
    RECIPE SOURCE : MithaiBuy this cookbook
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