This Turkish Delight and rose ice cream is an incredibly delicious dessert, especially when served with fresh figs or raspberries.
If you're looking for a luxurious ice cream recipe, look no further: it's subtle and exotic and I just can't recommend it enough.
Ingredients
- Serves 6
- 3 egg yolks
- 2.65 oz golden caster sugar
- 10.1 fl oz double cream
- 13.5 fl oz whole milk
- 5.3 oz rose Turkish Delight cubes, roughly chopped
- 1 tbsp rosewater
The Homes & Gardens method
- In a heatproof bowl, beat the egg yolks and sugar with a whisk or portable blender for a few minutes, until very thick and pale.
- Meanwhile, put the cream and milk in a pan and bring to the boil over a medium heat. Slowly pour the cream mixture onto the eggs, whisking constantly to prevent curdling.
- Rinse out the pan, then pour in the custard and 120g of the chopped Turkish Delight (you can buy mix-flavored Turkish Delight already cubed at Amazon). Cook gently over a low heat, stirring constantly, for about 10-15 minutes, until the Turkish Delight has melted and the custard has become thick enough to coat the back of a wooden spoon.
- Cover the surface with Saran Wrap to stop a skin forming and leave to cool, then chill for an hour, keeping the surface covered.
- Stir the remaining Turkish Delight into the chilled custard along with the rosewater. Transfer to an ice cream maker and churn, following the instructions.
- Spoon into a chilled container, then cover and freeze for at least four hours until firm.
Serve this grown-up dessert with fresh figs or raspberries, if you like. How about adding some flakes of gold leaf from Amazon, for a decadent flourish.
