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Rose and Tender Coconut Ice-Cream


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This is one of my favourite combinations. A soothing summer time cooler delicately flavoured with rose petals and tender coconut. Select the tender coconut carefully. The flesh should neither be too soft nor too firm.

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Serves 6.
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Ingredients



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

For the flavouring mixture
 petals of 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 chopped coconut in a bowl. Keep aside.

    How to proceed
    1. Dissolve the cornflour in ΒΌ cup of cold milk. Keep aside.
    2. Pour 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 and 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, pour into a shallow dish cover and freeze till slushy.
    7. Remove and churn the ice-cream in a blender until smooth and creamy.
    8. Freeze again until firm. Scoop and serve.
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