225 ml whole milk
50 grams caster sugar
225 ml double cream
1 tbsp rose buds, petal separated from leaves
1 1/2 tbsp chopped walnuts
1 tsp ground cardamom
1 tsp rose water
Additional rosebuds and chopped walnuts, for garnish
Heat milk and sugar until dissolved, do not allow to boil. Cool.
Stir in cream, rose water and cardamom.
Start the ice cream maker and pour in milk mixture.
When the mixture starts to freeze, add rose and walnuts.
Freeze until desired consistency is reached.
Garnish with extra rose buds and chopped walnuts.
Serve on chilled himalayan salt blocks.