There’s nothing better than delicious homemade ice cream on hot summer day. Leslie Bilderback’s latest cookbook “No-Churn Ice Cream” is packed full of over 100 ice cream, sorbet, gelato, and sherbet recipes. Best of all, none of them require a machine to make! Bilderback’s book makes it easy for anyone to whip up delicious frozen treats. This week we decided to celebrate National Rose Month with her delicious Rosebud ice cream recipe! Check out the quick and simple recipe below.

Rosebud Ice Cream

Makes about 1 quart of Ice Cream

rose ice cream recipe

Rose Water is a great ingredient that I couldn’t live without. I add it to custards, cakes, syrups, sauces, and of course, ice cream. Depending on the accompaniments, it can go either in an exotic or Victorian direction. Sure, it’s old-fashioned. But then, so am I!

Ingredients

2 tbsp rose water

1 cup milk

One 13-ounce can sweetened condensed Milk

Finely grated zest of 1 lemon

1 tbsp fresh lemon juice

Pinch of salt

2 cups heavy cream

2 tbsp finely crushed dried rosebuds or petals

Method

1. In a large bowl, combine the rose water, milk, sweetened condensed milk, lemon zest, lemon juice, and salt.

2. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream and crushed rosebuds gently into the rose mixture, then transfer to a shallow freezable container.

3. Cover the ice cream with a plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours.

4. Scoop and serve with vanilla pound cake, baklava, madeleines, sesame seed tuiles, fresh berries, or stone fruits.

Variations

Rose-Saffron: For a Middle Eastern twist, toast 3 to 4 stands of saffron in a hot dry skillet for a few seconds until they crisp up, remove from the heat immediately and let cool, then crush and add to the 1 cup of milk. Warm in the microwave for 30 to 60 seconds, set aside to steep and cool, then proceed with the recipe as directed.

Pistachio-Rose: Toast 1 cup of shelled pistachio nuts, cool completely, then chop them very finely, and fold them into the rose base with the whipped cream.

If you want to learn how to make more delicious frozen desserts head to your local bookstore to pick up best-selling author Leslie Bilderback’s “No-Churn Ice Cream” or login to Amazon and order it online. 

For more delicious recipes check out our Food & Drink section.

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