Monday, July 29, 2024

Rose Ice Cream | No Churn Rose Ice cream recipe

Rose Ice Cream, a delicious , flavorful and easy to make homemade ice cream. This Rose ice cream is a no-churn ice cream so you can make this easily at home with a blender. It's such a simple recipe with a very few ingredients, but the taste and flavors are simply amazing.

If you like rose milk or rose flavor in general then this rose ice cream is definitely for you. Do give it a try and i'm sure that you would be amazed by its deliciousness.

Heavy Cream

The key ingredient of this ice cream is the heavy/full fat cream. Here in the recipe, i have used cream with 35% fat. Higher fat content gives the richness to the ice cream. So highly recommend to use full fat cream.

Sugar

Make sure to add the sugar when the cream starts to thicken, then only the sugar will be all melted when the cream reaches its peak.

However you can also use condensed milk for more richness. If you're using condensed milk, you can add it in the cream when it reaches peak and gently fold it.

Flavoring

Rose essence is the key to the flavor of this ice cream. If you're using rose water instead of rose essence then add more rose water because its flavor is not very concentrated.

Freezing

When freezing this ice cream / any ice cream, make sure the cling wrap touches the ice cream completely. It prevents the ice crystal formation and gives a super smooth ice cream.

Scooping

For perfect ice cream scoop, keep the ice cream out of freezer for 2-3 mins and then dip the ice cream scoop in the warm water and scoop the ice cream. It would be easy to scoop a perfect ball of ice cream.

Rose Ice Cream | No-Churn Ice cream recipe

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Ice Cream | Recipe Cuisine: Indian

Ingredients

Heavy Cream - 1 cup

Sugar - 1/3 cup

Rose essence - 4 drops

Red food color - 3 to 4 drops

Procedure

In a bowl, add the cream and start beating the cream with a hand blender.

Once the cream starts to thicken, add the sugar, rose essence and food color.

Blend it all together until it forms soft peak. Transfer the mixture into a bowl and cover it with cling paper tightly. Make sure that the cling paper touches the cream.

Cover again with butter paper to avoid any water crystalization and then keep it in the freezer for minimum 8 hrs or overnight.Once it froze, remove the cling paper, scoop and serve.

Delicious Rose Ice cream is ready to enjoy !

Related : How to make Strawberry Sorbet

Notes:

You can use condensed milk instead of sugar.
You can use rose milk syrup instead of rose essence and color, that too gives the same taste.
You can freeze this ice cream in any freezer safe container.

Thursday, August 18, 2016

Homemade Butter & Buttermilk | Cultured butter | Gokulashtami recipe

Homemade Butter is so flavorful than the store brought ones. Here in US, Sweet Cream Butter only available in general and i hardly find the "Cultured Butter" in grocery stores ,so thought of making my own.But making butter at home is very time consuming process and also need lot of patience and in the end you have sink full of greasy dish to wash :-).Is it all worth the effort? Yes, definitely100%.

Quality of the butter is depends on Milk's or Cream's quality.So buy the best quality of cream that you can afford.To make cultured butter, first we need the fermented cream. Before making cultured butter, let see what is "Cultured" Butter"?
As per wiki
"Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product"

Yeah, what you're guessing is right, our old way of making butter is known as "Cultured Butter". My favorite part of making the butter is the left over buttermilk after churning the cream. To be honest here, I don't use lot of butter in my cooking,but i use ghee(clarified butter),so i churn the cream regularly at my home.

And also this year, Krishna jeyanthi/Gokulashtami falls on next Thursday(Aug 25,2016), butter is the most important offering to the Lord Krishna ,so this post will be helpful to make the homemade butter and also it gives immense satisfaction, while offering the home made Butter to God.

Homemade Butter

Preparation Time : 24 hr | Cooking Time : 0 mins | Makes : 2 Cups of butter & 61/2 cups of Buttermilk
Recipe Category: Basic/How to | Recipe Cuisine: Indian

Ingredients
Heavy Whipping Cream - 1 quart(approx 1 litre)
Curd - 2 tbsp
Ice cold water - 6 to 7 cup

Procedure

First remove the cream & curd from the refrigerator and allow to come room temperature.Pour the cream in a bowl and add the curd into it and mix it well.

Cover the bowl with the lid and place it in warm place for fermentation.I keep it in oven with lights on.

After 24 hrs, the cream becomes thick and taste like sour curd(see the difference in the pictures).Now keep cream,mixie/blender & jar, ice cold water are ready and a bowl with water to collect the butter.Put 1/3 of cream in a mixie jar and add 1- 11/2 cup of ice water.Make sure that you don't fill more than 2/3 of mixie jar.Run the mixie slowly.

After 1 1/2 to 2 mins, the butter will float on the top, Remove it carefully and put it in water.
Repeat the same process for the remaining cream.

Every time after removing the butter, collect the remaining butter milk in separate bowl.

After all the cream was churned, carefully wash the butter in the water to remove the extra buttermilk(if it has) and collect it in freezer safe bowl.Totally i have 2 cup of butter and 6 1/2 cup of buttermilk.

To freeze the butter, put it in parchement paper shape as per your wish and roll it tight & freeze.

Tasty and flavorful Butter & butter milk is ready.