Keep the bowl and the whisk in the freezer for about 20 – 30 minutes before beginning the process.
Place the condensed milk also in the fridge.
Take a bowl and add the fresh double cream and using electric hand mixer a beat on low-medium speed until it reaches thick, stiff peaks. Don’t beat too much otherwise, it will split.
Now add the condensed milk and fold slowly, so that it is combined well with cream.
Next, add the rose syrup and mix well without any lumps.
Transfer the mixture into an airtight container and freeze this ice cream for at least 6-8 hours or preferably overnight.
Enjoy creamy and delicious No churn 3 ingredient rose ice cream with a drizzle of rose syrup on it.