Strawberry Rose Ice Cream
Preparation: 15 minutes
Freeze: 8 Hours
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.
Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.