Rose and Tender Coconut Ice-cream
by Tarla Dalal

While heavy mithai like hot Jalebi , Gulab Jamun and Malpuas are ideal for cold winter nights, a sweltering summer’s day calls for something cool and refreshing.

This Rose and Tender Coconut Ice-Cream is the ideal mithai for such occasions. It is quite simple to make but has a very exotic flavour and luscious mouth-feel, with slender rose petals and smooth tender coconut tickling your taste buds every now and then!

This makes it appeal to a broad spectrum of people, from kids to adults, foodies to choosy eaters, and from those who love traditional flavours to those who like to experiment.

It fits well into a grand menu just as beautifully as it makes a homely Occasion special.

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Rose and Tender Coconut Ice-cream recipe - How to make Rose and Tender Coconut Ice-cream

To Be Mixed Into A Flavouring Mixture
1/4 cup chopped rose petals
a few drops of rose essence
1/2 cup tender coconut meat

Other Ingredients
2 1/2 cups full-fat cold milk
3/4 cup sugar
2 tbsp cornflour
3/4 cup fresh cream

Method

Combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.
Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Remove from the flame and allow the mixture to cool completely.
Once cooled, add the fresh cream and mix well.
Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
Pour the mixture into a mixer and blend till smooth.
Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
Scoop and serve immediately.