Here is the ice cream maker we use.
Rose Petal/Gulkand Ice Cream
Rose jam or gulkand is rose petals preserved in pure sugar. It is a unique preserve that uses a particular type of rose petals. You can find this rose jam in any Indian grocery store. This ice cream is the perfect dessert for a special occasion. The custard makes the ice cream even creamier and the little chunks of the rose jam in every bite is like an explosion of flavors in your mouth. This recipe uses an ice cream maker, but you can also just freeze the mixture in a sealed container, although we do recommend churning. Here is the ice cream maker we use.
Ingredients
- ¾ cup rose jam/gulkand divided
- 2 cups heavy whipping cream divided
- 2 cups half-and-half OR whole milk
- ½ cup sugar divided
- pinch of salt
- 4 egg yolks
Instructions
- Soak ½ cup of the rose jam in a ¼ cup of heavy whipping cream for 30 minutes. Blend it to a fine paste and set aside.
- Whisk together the half-and-half, the remaining heavy whipping cream, ¼ cup of the sugar, and the salt in a medium saucepan over medium-low heat. Bring the mixture just to a boil.
- While the milk/cream is heating, combine the egg yolks and the remaining sugar in a bowl. Beat with a wire whisk or hand mixer on low speed for about 2-4 minutes or until pale and thick.
- Once the milk/cream mixture is about to boil, whisk 1/3 of it into the egg yolk mixture. Add another 1/3 of the milk/cream mixture and continue to whisk until the egg yolk mixture is smooth.
- Return the egg yolk mixture to the milk/cream mixture in the saucepan. Keep the heat low and continuously stir with a wooden spoon until the mixture thickens slightly and coats the wooden spoon's back. The process should take only a few minutes. The mixture MUST NOT boil, otherwise, the egg yolks will overcook and you will get scrambled eggs. Constant stirring and low heat is the key. Set the mixture aside until it cools down to room temperature.
- Add the blended rose jam to the milk/cream/egg yolk mixture and refrigerate for at least 1 to 2 hours or overnight.
- Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let it churn until the mixture thickens. It takes about 20 minutes.
- Add the remaining ¼ cup of rose jam to the churning mixture to add texture to the ice-cream. Let it churn for 2-3 more minutes until the rose jam has mixed evenly with the ice-cream.
- Transfer the ice-cream to an air-tight container and place it in a freezer for at least two hours before serving.
