Instructions
Ingredients:
2 tsp 1 tbsp Calm Cup rose tea
½ cup hot water
1 cup heavy cream (or coconut cream for vegan)
½ cup whole milk (or plant-based milk)
½ cup sugar (adjust to taste)
1 tsp rose water (optional, for stronger flavour)
A few drops of pink food colouring (optional)
Crushed dried rose petals for garnish (optional)
Instructions:
Brew the Rose Tea:Steep the dried rose petals or rose tea in hot water for 5–7 minutes.
Strain and set aside to cool.
Prepare the Ice Cream Base:In a saucepan, combine milk and sugar over medium heat. Stir until sugar dissolves.
Remove from heat and stir in the brewed rose tea and rose water. Let it cool completely.
Add Cream:Whip the heavy cream until soft peaks form (if using coconut cream, chill it first and scoop the thick part).
Gently fold the cooled rose tea mixture into the whipped cream. Add food colouring if desired.
Freeze:Pour the mixture into a freezer-safe container.
Freeze for at least 4–6 hours or until firm. Stir every 1–2 hours for a creamier texture (optional).
Serve:Scoop into bowls or cones and garnish with crushed dried rose petals or edible flowers.
Steep the dried rose petals or rose tea in hot water for 5–7 minutes.
Strain and set aside to cool.
In a saucepan, combine milk and sugar over medium heat. Stir until sugar dissolves.
Remove from heat and stir in the brewed rose tea and rose water. Let it cool completely.
Whip the heavy cream until soft peaks form (if using coconut cream, chill it first and scoop the thick part).
Gently fold the cooled rose tea mixture into the whipped cream. Add food colouring if desired.
Pour the mixture into a freezer-safe container.
Freeze for at least 4–6 hours or until firm. Stir every 1–2 hours for a creamier texture (optional).
Scoop into bowls or cones and garnish with crushed dried rose petals or edible flowers.