Medina Rose Ice Cream (Safeera Kaka)

For Rose Ice Cream:
400 ml heavy cream or whip cream
1 can (400ml) sweetened condensed milk
3 tablespoons rose syrup, or according to your taste
1 tablespoon rose water (optional
Place the heavy cream into a large bowl and whisk on a medium speed until soft peak.
Add in the condensed milk and vanilla extract and whisk until combined.
Add rose syrup and rose water and stir well to combine.
Pour ice cream mixture into a freezer safe tin or container.
Sprinkle some dried rose petals on top.
Cover and place in the freezer for 6-8 hours, or overnight.
Scoop out ice cream in a cup or cone.
Drizzle with some rose syrup, sprinkle rose petals and enjoy.

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