Coconut Rosewater Ice-Cream
Servings 4 -6
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.