Raspberry Turkish Delight Ice Cream23

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

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.