Serves 8 | Preparation/cooking time: 1 hour 10 mins | Chilling time: 4 hours | Freezing time: 4 hours | Difficulty: medium
Ingredients
For the ice cream
600ml double cream
600ml single cream
1 tsp rose water
8 egg yolks
175g caster (superfine) sugar
350g Turkish delight
Rose petals (optional)
Method
1. To make the ice cream, heat the creams together in a pan with the rose water until simmering. Remove from the heat and leave to infuse for 10 minutes.
2. Whisk together the egg yolks and sugar in a heatproof bowl until pale and thick, 3-4 minutes. Pour the warm cream pour onto the egg mixture, whisking constantly, until thoroughly combined.
3. Strain the mixture into a clean pan and stir continually for 8-10 minutes over a low heat until thickened and smooth like a custard.
4. Pour the custard into a large bowl. Cover and chill until cold, 4 hours.
5. Churn the custard in an ice-cream maker, according to the manufacturer’s instructions, until softly frozen; it should take 30-40 minutes. After 10 minutes of churning, chop 250g of the Turkish delight and add it to the ice cream as it churns.
6. Spoon the ice cream into a 18cm high-sided springform cake tin, building a main tier, and then a smaller tier on top.
7. Cover and freeze for 4 hours.
8. When ready to serve, remove the ice-cream cake from the freezer 10 minutes beforehand. Turn out from the tin on to a serving platter. Top with the remaining Turkish delight and garnish with rose petals if using.
