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Friday, 5 May 2017

Rose Milk Ice cream


2 cups whipping cream
3/4 tin condensed milk / sugar as required
1 tbsp rose milk mix/ rose syrup

  1. In a large bowl, add the whipping cream and condensed milk / sugar and beat using an electric beater.
  2. When it starts to thicken, add the rose milk mix/ rose syrup and whip again until thick and creamy.
  3. Transfer this to a freezer safe container and freeze for 8 hours or overnight...
  4. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

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