Super Quick Exotic Rose Ice Cream

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups strawberry ice cream
• 10 of tablespoons rose water (add 2 at a time, tasting each time)
• 1 egg
• 1 ounce caster sugar
• 1 pinch cream of tartar
• 3 green cardamom pods, seeds only
• 2 tablespoons of chopped pistachios
• rose petal (optional)

Recipe

• 1 place the strawberry ice cream in a large freezable, airtight container & gently mix in the rose water. take your cardamom seeds & roughly grind then add to the ice cream. place in the freezer to chill whilst you make the meringues.
• 2 preheat the oven to 150-160c. whip the egg until soft peak stage then whisk in the sugar & cream of tartar.
• 3 spoon the meringue mix onto a baking sheet lined with aluminium foil. use the back of the spoon to smooth the meringue into flat circles approx 1cm high & 8 cm wide. place in the oven & cook for 25 minutes.
• 4 turn the oven off but leave the meringues in the oven to dry out for approx 1 hour.
• 5 when the meringues have dried out & have been allowed to cool, chop them up & very gently fold them into the ice cream. return the ice cream to the freezer for at least 20 minutes or until ready to serve.
• 6 to serve the ice cream, spoon into individual serving bowls, top with chopped pistachios & rose petals if using - enjoy!