Rose petal jam or gulkand is a sweet preserve that I believe originated from Pakistan and is very popular in North of India. Wild rose petals are layered with sugar and placed in air tight containers and left in sunlight for a few weeks, being stirred after every few days until it turns into a thick and chunky jam like preserve. Its used for many Ayurvedic purposes but very commonly used as a mouth freshener wrapped in paan (betel leaf). I stirred it into an ice cream and a magic happened! It turned into one of the most addictive ice creams I have ever eaten.
PrintRose Petal Jam Ice Cream
- Total Time: 30 minutes plus chilling and freezing time
- Yield: 8-10 servings 1x
Description
This rose petal jam ice cream combines the floral sweetness of gulkand with creamy, rich ice cream, creating an irresistible and unique dessert.
Ingredients
- 2 cups whole milk
- 2 cups heavy whipping cream
- 4 large egg yolks
- 5 tablespoons gulkand (rose petal jam)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rose water (optional)
- 1/2 cup coarsely chopped almonds
Instructions
- In a medium saucepan, heat the whole milk and heavy whipping cream over medium heat until just below boiling point, about 5-7 minutes. Do not let it boil. Remove from heat and set aside.
- In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until the mixture is smooth and pale.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil.
- Remove from heat and stir in the gulkand and rose water, if using, until fully incorporated.
- Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the coarsely chopped almonds.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
Gulkand can be found in Indian grocery stores or online. If you prefer a stronger rose flavor, add the optional rose water. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Serve with additional chopped almonds or a drizzle of rose syrup for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 30
- Fat: 18
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 110
What a great idea, and what a lovely flavor. Thanks for this recipe!
Hi Prerna,
I’m planning to try a vegan version based on coconut cream. Will let you know how it worked out. Just made the rose petal jam, though in Poland we just grind the petals with sugar until smooth and add a wee lemon to enhance the colour. For me its rhe flavour of childhood summers and sweet memories of my granny.
Thanks for the inspiration!
Gosia