Rose Bazil Ice Cream

Good morning! Last week, I was sitting on the sofa enjoying my lemon grass tea and peering at the thunderstorm happening. I was paying attention to my overgrown but beautiful basil plant which had to be put to some use. So I decided to make everyone's favourite summer treat: ice cream! (that too homemade)

Hong Kong is either too rainy, hot or humid in summers, so what can be better than a very easy home made ice cream. And the best part of this recipe is it's ingredients. We need fresh heavy cream and condensed milk as well as a few dry rose petals and fresh basil leaves....seriously we only need this. I added a few drops of rose essence as a side but if you don't have it just try strawberry essence (it doesn't matter.)

(This is how the rose petals are supposed to look.)

Now let's start with ice cream making .Take all the ingredients in a bowl and whip it with a egg beater until the cream get its peak. Pour this mixture in a air tight container and let it set in freezer for six to seven hours. And that is it. It is super easy super smooth and a super delicious ice cream for you to enjoy!



1 cup fresh heavy cream

1/3 cup condensed milk

1 tsp dry and crushed rose petals

1 tsp chopped basil leaves

1 tsp rose essence OR strawberry essence

Notes: You can use condensed milk on your level of sweetness.

Method: Beat all the ingredients together with an egg beater for 6 - 8 minutes and freeze for 4-5 hours.

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