The recent warm weather has inspired me to get the ice cream maker out and make a raspberry Turkish delight ice cream. 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!!
Raspberry Turkish Delight Ice Cream
- 300 g Raspberries
- 1 tbsp Golden Caster Sugar
- 1 tbsp Water
- ¼ tsp Rose Water
- 300 ml Double Cream
- 300 ml Whole Milk
- 1 Vanilla Pod, Seeds Scraped
- 125 g Golden Caster Sugar
- 4 medium Egg Yolks
- ¾ tsp Rose Water
- 200 g Olympian 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.