Coconut Rosewater Ice-Cream

Normally, you will never see me doing more than one post a day. I have done that only once and that too in my early days of blogging. But today, I am doing it again. When the email from Sarah came with the theme of this month’s Fantastical Food Fight, I couldn’t resist not participating in it. The only post I have done for this event is this one, after which I couldn’t participate due to many varied reasons. This month’s theme is “Ice Cream”, so how could I not participate in this one? 🙂 Did you know that July happens to be the “National Ice Cream Month” in the USA? 😀

The summers are really hot and all you need is something really cold to go down into your system. Even though getting a ready made lolly or a cup of BR is so much easier, there is a feel to making your own box of ice cream with your own set of imaginary flavors. I am sure nobody would have ever tried a combination of coconut and rose water. I saw this idea while flipping through a magazine at an outlet and it lived in my head till I made it. I was so impatient for my ice cream to set, and once set, I had one spoonful and then couldn’t stop with it. It was truly amazing!

I have used to no-churn/ no ice-cream maker combination of whipping cream and condensed milk, but kept the later ingredient to the minimum so that the final ice cream wasn’t really sweet. I patted myself for doing that – the rosewater flavor outshone because of it and the bites of the toasted desiccated coconut beautifully complimented the flavor. Do try it to believe it! 🙂 Off to the recipe…

Coconut Rosewater Ice-Cream

Course Dessert

Cuisine Continental

Prep Time 5 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• 3 cups whipping cream
• 1/2 tin condensed milk as per sweetness
• 1/4 cup rosewater
• 1 cup desiccated coconut toasted

Instructions

• Whip the cream till stiff peaks.
• Add in the remaining ingredients and whip till just combined.
• Pour the mixture into a pan and freeze for an hour.
• Take out, whip the mixture till all the ice crystals are broken.
• Return it back to the freezer for two hours.
• Take out and whip again and keep it back for two hours.
• Finally take it out, whip again till smooth and allow it to set in the freezer overnight.
• Next day, keep on the counter top for five minutes, before scooping and serving!

Notes

To toast the dessicated coconut, heat a pan till just hot, do not smoke it otherwise it tends to burn the coconut. Add in the coconut, keep on really low flame and stir till the coconut slightly changes color to a golden brown. Immediately empty it onto a cool pan or flat surface to come to room temperature. Cool completely before using in the recipe. You can toast till nicely browned if you like the flavor as such, but I prefer a golden brown light touch.

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