June~Turkish Coffee Ice Cream with Rose Petal Dust

Incredibly easy to make, this no-churn ice cream can be whipped up in the morning and ready to eat for dessert! Adapted from the cookbook How to Eat a Peach by Diana Henry.

Makes about 1 pint

2 Tbsp instant coffee or espresso powder

1.5 tsp ground cardamom or cinnamon

1.25 C heavy cream

.75 cups sweetened condensed milk

Dried rose petals (optional)

Mix the coffee powder with 2 Tbsp of boiling water and the ground spice together. Let cool.

Beat the whipping cream and condensed milk together using an electric mixer until the mixture is quite thick, then stir in the spiced coffee.

Scrape into a container, sprinkle dried rose petal pieces over the top if using, and cover with plastic wrap or a lid, and freeze. The ice cream doesn’t need to be churned. It does become very firm, so take it out of the freezer about 20 minutes before you want to serve it.

* I used cinnamon instead of cardamom

* to make your own rose petal dust, take one whole unsprayed garden rose and shake it out for insects. Pull the petals off and scatter them on a parchment lined baking sheet. Do not wash as it will take longer for them to dry. Turn the oven on to preheat and let it warm to at least 100 degrees. Turn the oven off and slide in the baking sheet. You must keep an eye on them and feel them until they are just crisp. This may take 3 or 4 times before they’re dry enough. Do not over heat!