We really recommend this ice cream. Imagine what a really good quality rose Turkish Delight (lokum) ice cream might taste like and you get some idea of the delightfully complex flavours in this recipe. It is also lighter than many ice creams due to whisking the cream first. Don’t be tempted to put any more than a teaspoon of rose water into the mix, its flavour increases after it has been frozen. It makes a large quality, so you may need to split in into two batches if you have an ice cream machine. Biotiful Dairy do baked milk kefir, which has the same rich flavour as condensed milk but with way less sugar.

500mls double cream

1 tspn rose water

397g can condensed milk (or 360g baked milk kefir + 4- 5 tablespoons honey)

3 tbspns pomegranate molasses

400mls pomegranate juice

1-2 tspns yuzu (you won’t need this if you use the kefir/honey combination)

Rose petals to serve

• Beat the cream to soft peaks, then fold in the rose water, condensed milk and molasses in so it’s well blended. Taste, then stir in a little yuzu to taste. It should be nice and sweet, but with a slightly sour hint too
• Put into your ice cream machine and beat as per the machine’s instructions. Alternatively, put into a freezer, then beat every 2 hours until set
• Allow to defrost a little for 10 mins before serving, scatted with the rose petals