Turkish Delights...

A few months back, I created a turkish delight ice-cream for our Cooking Club as I was on Dessert Duty and it was a hit! 

One of my all-time-classic flavourings is rose water, I love it in everything really. 

An ice cream churn / maker is ideal but if you don't have one you can just take it out of the freezer to break up a couple of times. 

I really do hope you try it, you will not regret it.

Turkish Delight Ice Cream

800ml pouring cream

200ml milk (I used full cream)

125gms strawberries, hulled and coarsely crushed

6 egg yolks

170gms caster sugar

2-3 tsp rosewater (Think I may have splashed in a little more!)

80gms turkish delight (about 3 pieces), diced.

Method.

1. Bring cream, milk and strawberries just to the simmer over a medium heat in a large saucepan.  

2. Whisk egg yolks, sugar and rosewater in a heatproof bowl until thick and pale, add cream mixture, whisk to combine. 

3.  Return pan to heat, stirring continuously until mixture coats the back of a wooden spoon thickly (3-4 mins), strain into a bowl over ice. Refrigerate until chilled.

4. Freeze in an ice cream machine according to manufacturer's directions, the n fold in the diced turkish delight and freeze until required. Makes about 1.5 litres.

Try it for your next dinner party finale, served with chopped pistachios for a WOW ending!