Making ice-cream without an ice cream maker is a pain, but this recipe is super easy and doesn’t need one (who needs another appliance you’ll only use a couple of times a year clogging up your kitchen).
Ingredients
400 mil Condensed Milk
200 Mil Double (heavy) cream
1 Tsp Rose Water (don’t be tempted add more, trust me this is enough)
50 Grams Pistachios
Pink food colouring (optional)
Method
- Add the condensed milk and cream to a large bowl and whisk with an electric whisk (or use a stand mixer) until thick and nearly doubled in size
- Mix the rose water and food colouring if you’re using it, together and whisk in the cream mix
- With a spatula gently fold in 2/3 of the pistachios
- Line a 1lb loaf tin with cling film, leaving 6-7cm hanging over each end
- Pour the ice cream mix into the loaf tin and sprinkle the top with remaining pistachios (I had some rose petals and sprinkled these across too, because i was feeling fancy)
- Cover the ice cream with the extra cling film hanging over the ends of the tin. Freeze for at least 6 hours
Seaneen's Sunnyside Kitchen 