Eggless Gulkhand Cheesecake Ice cream
Updated: Jun 4
Gulkhand (rose petal spred/jam) is a sweet preserve made with rose petals, especially pink roses. It is also used for curing acidity, ulcers etc. It is an Ayurvedic tonic which helps to reduce the heat in the body. The best thing I like about Gulkhand is its intense rosy fragrance. I must say it can be quite addictive!
I like to add cream cheese to my ice cream recipes because it gives a nice texture to the ice-cream, makes it a good cream base as well. I usually customize my basic cream cheese recipe with vanilla, peanut butter etc. But this time it was Gulkhand which I picked up from my local Indian grocery shop.
Addition of gulkhand makes the ice cream quite rich and flavorful. It's delicious sweetness will transform any desserts beyond your imagination. This ice-cream is absolutely lovely and refreshing to taste. This ice cream will surely please your taste buds!
1- 8oz cream cheese, at room temperature
1 can (14oz) condensed milk
1 tsp Rose extract/essence/water
2.5 cups heavy whipping cream
2 tbsp. gulkhand ( rose petal spread)
In a stand mixer, add the cream cheese and condensed milk and mix well. Once you get a creamy mixture add the gulkhand ( rose petal spread/jam) and rose extract. Stir well and set it aside.
Now, take the heavy whipping cream and whisk it until it thickens. Do not overbeat, as you might end up with butter like texture. Once it reaches the desired consistency, mix it with the cream cheese mixture. You have to gently fold in the cream. Transfer into a container, cover with a cling wrap and a lid. Freeze it for at least 5 hours before you dig in:)