Eggless Rose Petal Icecream/ Gulkand Icecream
- 2 cups Fresh cream (chilled)
- 1 cup Milk (chilled)
- 4 tablespoons Gulkhand/rose petal preserve
- 1 tbsp Rose syrup
- 3/4 cup Sugar
In a bowl whisk together the milk and sugar until the sugar gets dissolves.
In a large bowl, take enough icecubes, now place the milk mixture bowl inside,pour the fresh cream and beat it with a beater until it gets thickens.
Now add the rose petal preserve,rose syrup to the thicken mixture and beat again for a while.
Transfer this smooth mixture to an air tightened box and keep in freezer for maximum three hours.
Remove from freezer and let it sit in room temperature for few minutes.
Scoop it and enjoy this icecream.