ROSE ALMOND CHEESECAKE ICE CREAM

225 g cream cheese, softened
360 ml heavy cream, chilled
397 g sweetened condensed milk
5 g vanilla extract
5 g rose water, adjust to taste
50 g almond flakes, chopped
30 g Tennis biscuits (optional, for cheesecake texture)
2 g dried rose petals (optional, for garnish)

In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
In a separate bowl, beat the cream cheese until smooth.
Add sweetened condensed milk, vanilla extract and rose water, mix until fully combined.
Gently fold the whipped cream into the cheesecake mixture.
Stir in chopped almond flakes and crushed Tennis biscuits (if using).
Pour the mixture into a loaf pan or airtight container.
Sprinkle dried rose petals and extra almond flakes on top.
Cover with plastic wrap and freeze for at least 6 hours or overnight.
Let the ice cream sit for 5 minutes at room temperature before scooping.
Serve in bowls, cones or even between cookies for an ice cream sandwich.

Recipe and photo: Natacha Visagie