Turkish Delight Ice Cream Recipes

TURKISH DELIGHT ICE CREAM

Steps:

• Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
• Chop Turkish Delight into pieces (I made them eighths).
• Open the wine! Really a cup might be a bit much--add in generous sloshes!
• Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
• Fold in a good slosh of wine.
• Add more ice cream and more wine.
• If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
• Fold in Turkish Delight, then nuts.
• Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
• Serve. You could garnish this with more chopped Turkish Delight.

TURKISH DELIGHT ICE CREAM

Steps:

• 1. Take ice cream out of freezer and let soften for 1/2 hour or until soft enough to blend with a spoon.
• 2. Add the chopped turkish delight and rose or orange water. Mix well until delight is distributed evenly. If original ice cream cointainer is too small to do this, place ice cream in a larger freezer-safe container. Return to freezer.
• 3. Serve as needed, sprinkled with chopped pistachios.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.