Rose Basil Ice Cream!! Good morning! Last week, I was sitting on the sofa enjoying my lemon grass tea and peering at the thunderstorm happening. I was paying attention to my overgrown but beautiful basil plant which had to be put to some use. So I decided to make everyone’s favourite summer treat: ice cream! (that too homemade) Hong Kong is either too rainy, hot or humid in summers, so what can be better than a very easy home made ice cream. And the best part of this recipe is it’s ingredients. We need fresh heavy cream and condensed milk as well as a few dry rose petals and fresh basil leaves….seriously we only need this. I added a few drops of rose essence as a side but if you don’t have it just try strawberry essence (it doesn’t matter.) Now let’s start with ice cream making .Take all the ingredients in a bowl and whip it with a egg beater until the cream get its peak. Pour this mixture in a air tight container and let it set in freezer for six to seven hours. And that is it. It is super easy super smooth and a super delicious ice cream for you to enjoy!
Ingredients for Rose Basil Ice Cream
- 1 cup fresh heavy cream
- 1/3 cup condensed milk
- 1 tsp dry and crushed rose petals
- 1 tsp chopped basil leaves
- 1 tsp rose essence OR strawberry essence
Notes
You can use condensed milk on your level of sweetness.
Method: Beat all the ingredients together with an egg beater for 6 – 8 minutes and freeze for 4-5 hours.
Rose Bazil Ice Cream
Ingredients
- 1 cup fresh heavy cream
- 1/3 cup condensed milk
- 1 tsp dry and crushed rose petals
- 1 tsp chopped basil leaves
- 1 tsp rose essence OR strawberry essence
Notes
