I haven’t made ice cream for a good couple of years now, I’m not sure why because I’ve always got spare egg yolks in the fridge left over from making macarons. I couldn’t decide what flavour to make until I was given box of turkish delight. I knew if I opened the box I’d probably end up eating it all in one go – because that's what I’m like, no self control! Then I started to wonder if I could use it in an ice cream recipe.
I love the chewy texture of the pieces of turkish delight in this ice cream, it reminds me of my favourite childhood flavour, Tutti Fruity. I loved all the little bits of candied fruit hiding in the ice cream.
- 300g raspberries
- 1 tbsp golden caster sugar
- 1 tbsp water
- 1/4 tsp rose water
- 300ml double cream
- 300ml whole milk
- 1 vanilla pod, seeds scraped
- 125g golden caster sugar
- 4 medium egg yolks
- 3/4 tsp rose water
- 200g turkish delight, finely chopped
- To make the raspberry sauce, place the raspberries, caster sugar and water in a saucepan. Cook until softened slightly then stir in the rose water, set aside to cool then chill in the fridge until needed.
- To make the ice cream, place the cream and milk together with the vanilla pod and scraped seeds in a saucepan. Bring almost to a boil, set aside to infuse for half an hour.
- Place the egg yolks and sugar in a bowl and whisk together until pale. Slowly poor the warm infused cream into the eggs while whisking all the time. Return the mixture to the saucepan over a low heat, stirring continuously until the mixture has thickened slightly and coats the back of a wooden spoon.
- Strain the custard through a sieve into a clean bowl, stir in the rose water, have a taste at this point to make sure it's to your liking. Cool the custard as quickly as possible, I cooled mine in a sink full of iced water. Once cool cover the surface of the custard with cling film and place in the fridge for a few hours or overnight.
- Take your raspberry sauce and puree about half of it, add the puree to your chilled custard, churn your ice cream in an ice cream machine to manufacturers instructions. I dropped in the turkish delight pieces as it was churning. Once churned transfer to a freezable container and ripple through the remaining raspberry sauce. Freeze for at least 3 hours before serving.
NOTE: If you don’t have an ice cream machine, put the mixture in a freezable container and stir with a fork every 30 minutes until frozen. Stir through the turkish delight and remaining raspberry sauce when it is semi frozen.