Lychee Rose Gelato

Name: Lychee Rose Gelato
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: 210 g whole milk; 55 g heavy cream; 105 g fresh de-seeded or canned lychees, well drained; 32 g Rooh Afza; 22 g granulated sugar; 22 g dextrose; 25 g skim milk powder; 1 g gelato stabilizer; pinch salt

10 mins prepServes 4

Creamy, floral, fruity and the dreamiest summer dessert made with Rooh Afza.

4 servings

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Instructions

Blend all the ingredients for 1-2 minutes until completely smooth. Pour into a freezer-safe container and freeze flat for 24 hours. Process until smooth and creamy if using a ninja creami. If you're using a regular ice cream machine, don’t freeze the mixture; instead, let it set in the refrigerator for 4 hours and then churn in an ice-cream machine. Freeze for another 20-30 minutes for firmer, scoopable gelato.

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Lychee Rose Gelato

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