Rose Gulkand Ice Cream

Gulkand, the sweet rose petal preserve, is the star here, and it gives the ice cream a jammy, floral depth that rose essence alone cannot match. We combine it with a little rose syrup for colour and perfume, and with chopped almonds for crunch. The base is the usual whipped cream and condensed milk. Gulkand is already sweet, so we reduce the condensed milk a little. Keep the rose flavour gentle, since too much will taste like soap.

Method

1. Mash the gulkand with the back of a spoon so that no large petal clumps remain.
2. In a bowl, whisk the condensed milk, rose syrup, rose water and mashed gulkand until smooth.
3. Chill a mixing bowl and beaters, then whip the cold cream to stiff peaks.
4. Fold a third of the whipped cream into the rose mixture to loosen it.
5. Fold in the remaining cream gently, using wide strokes, until the mixture is evenly pale pink.
6. Fold in the chopped almonds, saving a spoon for the top.
7. Transfer to a lidded container, scatter the remaining almonds and dried petals over the top, and cover with butter paper.
8. Freeze for 6-8 hours until firm, then rest for 5 minutes before scooping.

What to serve it with

Serve in small bowls with falooda sev, basil seeds (sabja) and a spoon of rose syrup, or on its own in cones.

Storage

Freeze covered for up to 2 weeks, with butter paper pressed on the surface.

Variations

• Add 2 tbsp chopped pistachios instead of almonds.
• Add a few strands of saffron soaked in milk for a rose-saffron version.
• Use as the topping on a falooda with vermicelli and basil seeds.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.