No churn rose cordial ice cream
Stop what you are doing! Go get the ingredients for this no churn rose cordial ice cream and make it! You will be forever hooked on this simple process with the creamiest ever result and an ice cream that is as good, if not better than what is at the shops! Whoever tried it kept on asking me if I really did make this at home?
The first time I was intrigued by this process of no churn ice cream was when I saw Amy’s post from “A Mini Kitchen”. The method I used is close to the one she posted and worked so well. It all looked too simple to be good! I just had to give it a go naturally 🙂 Since I tried making this no churn rose cordial ice cream I haven’t looked back!
I created the ice cream using rose cordial as part of the #FEBulousCypriotFood campaign, where we are promoting Cypriot recipes and food. The rose cordial is a typical liquid used in Cyprus for desserts like mahalepi or simply added in a glass with milk to enjoy cold! You can purchase the rose cordial from a lot of international stores or you can make a quick version of it at home. I saw a video posted on Cemile’s Kitchen which is easy to do!
My next mission is to create some more flavour combinations using the basic vanilla recipe. Flavours like rosewater and pistachio, caramel or chocolate and cookies!
- 600 mL thickened cream
- 1 1/2 tsp vanilla powder or 1 tbs vanilla paste
- 1/8 tsp salt
- 1 can condensed milk, 395g
- 1 1/2 tsp rose cordial
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Use a hand mixer to whisk the cream, vanilla and salt until it form stiff peaks. I’ve also used a stick mixer which worked just as good and a lot faster.
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Pour the condensed milk in a separate bowl and use a spatula to fold in half of the cream mixture. Then repeat with the other half of the cream mixture until it is all combined evenly. If there are any lumps still I usually press them against the bowl using the spatula to dissolve.
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Stir in the rose cordial softly to maintain the swirl texture created. Pour the mixture in a loaf pan, add a layer of cling wrap on the top surface to avoid any crystallization and then continue to wrap it well. Alternatively a sealed container would work great too.
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Allow for the ice cream to be in the freezer for up to 12 hours before you can scoop it out.
