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

Course: Dessert

Ingredients

Raspberry sauce

  • 300 g Raspberries
  • 1 tbsp Golden Caster Sugar
  • 1 tbsp Water
  • ¼ tsp Rose Water

Ice cream

  • 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

Instructions

  • 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.

RECOMMENDED PRODUCTS USED IN THIS RECIPE:

Olympian Turkish Delight