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