Strawberry Rose Ice Cream

Preparation: 15 minutes
Freeze: 8 Hours
Servings: 9 

INGREDIENTS
– 1 lb strawberries (stems removed)
-2 tsp rose water
-1 tsp vanilla extract 
-14 oz can sweeten condensed milk
-2 cups heavy cream
-1-3 drops pink food coloring (optional) 

INSTRUCTIONS
In blender, puree strawberries (some little pieces of strawberries might remain). Add condensed milk, rose water and vanilla extract and blend until combined. 

In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form. 

Pour your strawberry mixture into the heavy cream and fold until completely combined. 

If desired, stir in 1-3 drops of food coloring for a deeper color. 

Pour into a parchment paper or wax-paper-lined 9×5 bread pan and cover tightly with clear wrap. 

Freeze overnight. 

Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving. 

Original Recipe