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Print Recipe
 TUTTI FRUITY RICOTTA ROSE ICE CREAM – EGGLESS
Course dessert
Cuisine indian
Prep Time 		15 minutes

Cook Time 		480 minutes
Servings
servings
Ingredients
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 480 minutes
Servings
servings
Ingredients
Instructions
  1. In a blender jar, add pieces of ricotta cheese and condensed milk. Grind to make a smooth batter.
  2. Take a thick bottomed pan/wok and heat milk till it starts boiling.
  3. Simmer the gas flames and add in the cheese and condensed milk batter. Stir so that everything incorporates well.
  4. Cook the milk till it starts getting thick.
  5. As soon as the milk starts to thicken, pour in the cream and stir again nicely.
  6. Add rose extract and cook for some more minutes till the milk turns more thick and creamy. It may look slight yellow i color.
  7. Now add 1 or 2 drops of rose pink color and give a quick stir. Turn off the gas and allow the mix to cool down completely.
  8. Once the mix is cool, transfer it into an ice cream tray (aluminium/ fiber or glass) whichever suits you.
  9. Tap the tray gently to break air bubbles and place it inside the freezer. The ice cream will take 4-5 hours to set depending on the temperature settings of your freezer.
  10. Once the ice cream is nicely set, take the tray out from the freezer and scoop out the ice cream into a blender jar again.
  11. Churn the ice cream to break all the ice crystals formed.
  12. Pour in the churned mix again in the tray and now add 1 cup of tutti fruity and give a stir with a spoon so that they spread equally.
  13. Place the tray inside the freezer again and let the ice cream set again. This may again take 4-5 hours or more.
  14. Once the ice cream is set, scoop out with an ice cream scooper and serve in bowls. You can also fill the ice cream scoops inside the cones and make it more interesting for the kids.
  15. Serve chilled!
Recipe Notes

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Thanks for stopping by!

Love : Shaheen

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