Gulkand & pistachio ice cream | rose & pistachio ice cream (no churn)

Get into the spring & summer mood already with this easy no-churn gulkand (Indian rose petal preserve) and pistachio ice cream. I don’t know about you but I’ve had enough of winter and the cold! This ice cream is a tasty way to use gulkand. Using condensed milk means that you don’t have to churn the ice cream and due to the high fat content you don’t get ice crystals. The resultant ice cream has a nice light pink colour and a deliciously fragrant taste. If you want you can also add some rose water for that extra rose flavour but I didn’t. You can also add some other spices like cardamom powder as well! The ice cream needs around 8-12 hours in the freezer before you can eat it (depending on how powerful your freezer is).

Ingredients
250ml double (heavy) cream
400g condensed milk 1 tin condensed milk
2 tbsp gulkand (Indian rose petal preserve)
Small handful pistachio nuts roughly chopped
Rose petals to decorate

Optional
1/2 tsp cardamom powder
1 tsp rose water

Method
Time - 15 minutes

In a large bowl, whip the double or heavy cream until soft peaks form.
Add the condensed milk and then mix gently (use a folding motion to avoid knocking out all the air you whipped into the cream).
Once combined, add the gulkand. If using you can add the cardamom powder and rose water here as well.
Mix again gently and the transfer to a freezer proof container. Garnish with the chopped pistachios and rose petals. Freeze for 8-12 hours!