Rose Petal Ice Cream


500g FAGE Total

50g blackcurrants (or 3 tablespoons pomegranate juice) - this is all for colour not flavour

300ml double cream

250g rose petal jam, or a seedless raspberry jam (pushed through a sieve if you do not want bits)

150g sugar

120ml rose water

  1. Place the blackcurrants in a bowl and crush, then strain them so you are left with just the dark coloured juice.
  2. Whisk the cream until it forms soft peaks.
  3. Stir in the yoghurt, jam, sugar, rose water and the blackcurrant juice.
  4. Whisk together well.
  5. Pour into a 1.5 litre shallow plastic container with a lid and freeze overnight.
  6. Remove the ice cream from the container, cut into chunks & blend in a food processor until smooth & creamy.
  7. Return to the plastic container and freeze until required.
  8. Serve with a sprinkling of almonds, pistachios or walnuts.