Strawberry Rose Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 1 lb Strawberries

• Baking & Spices

  • 1 drops Pink food coloring
  • 1 tsp Vanilla extract

• Dairy

  • 1 14 oz can Condensed milk, sweetened
  • 2 cups Heavy cream

• Liquids

  • 2 tsp Rose water

Found on sugarspunrun.com

Description

Directions

• In blender, puree strawberries (some small pieces are fine)
• Add condensed milk, rose water and vanilla extract and blend until combined.
• In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
• Pour your strawberry mixture into the heavy cream and fold until completely combined.
• If desired, stir in 1-3 drops of food coloring for a deeper color.
• Pour into a parchment paper or wax-paper-lined 9x5 bread pan and cover tightly with clear wrap.
• Freeze overnight.
• Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.