Rose Ice Cream

INGREDIENTS

600 ml double cream
1 397g can of condensed milk
½ cup Rose Syrup
2 tbsp Supreme Rose Water
⅓ cup Supreme Pistachio Kernels, finely chopped
Edible rose petals

METHOD

In a bowl add double cream, rose syrup, rose water and condensed milk. Use an electric whisk and whisk until mixture reaches soft peak stage. Add chopped pistachio and give one final whisk so the pistachios are evenly distributed. Pour mixture into a freeze safe container and smooth out evenly. Sprinkle over rose petals, cover and place in the freezer overnight. Scoop and serve when desired.