1 can of evaporated milk, chilled overnight (won't work otherwise)
1 tsp saffron strands
1 tsp rose syrup (alternatively you can use rose extract or 2 tbs of rose water that's available in most grocery stores)
1 tsp of vanilla extract
¼th cup confectioner sugar
1 tiny pinch of salt (really tiny)
1 tbs of rose water slightly warmed (you can sub with plain water or milk)
Instructions
Save ¼th tsp of saffron strands and soak the rest in 1 tbsp warm rose water till dissolved
Beat the chilled evaporated milk at the lowest setting till it is almost double or more it's original volume (about a minute)
Pour in sugar, SLOWLY and beat until sugar is combined.
Mix in the rose,vanilla, salt and saffron water. Beat for another 30 seconds or so.
Pour in an freezer safe container (no lid) and store it for 30 minutes.
Take it out, beat for minute, and freeze again. This time freeze for an hour. Repeat this twice more.
The last time before you put it in, sprinkle the saffron strands that you had saved earlier for garnish. If you have rose petals, even better. I didn't have any.
Pour it into an airtight freezer safe container. Freeze for 2 hours for a hard scoop of ice cream.
Enjoy!
Notes
If you add saffron water, it will freeze faster and crystallize quicker, so keep track of the whip time.
Nutrition Information
Serving size: 4-6 Calories: 80 per serving
Recipe by The Lady 8 Home at https://www.thelady8home.com/saffron-rose-ice-cream-eggless-cream-less-machine-less/