Turkish Delight Ice Cream
Indulge in the exotic and creamy decadence of Turkish Delight Ice Cream, a dessert that perfectly blends classic velvety ice cream with the floral essence of rose water and the chewy, candy-like bursts of colorful Turkish delight. This recipe transforms a rich custard base made with whole milk, heavy cream, and egg yolks into an icy treat that’s both luxurious and playful. Enhanced with the fragrant sweetness of rose water and studded with delightful cubes of the iconic Turkish confection, this ice cream is a showstopper for dinner parties or a special treat to elevate your everyday dessert. Easy to make with an ice cream maker and a few hours of chilling, this irresistible dessert is perfect for lovers of unique, Middle Eastern-inspired flavors. Serve it on its own or alongside a slice of baklava for a sensational pairing!
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Recipe Information
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 150 g Granulated sugar
- 5 large Egg yolks
- 2 tbsp Rose water
- 150 g Turkish delight (assorted colors and flavors, cut into small cubes)
- 1 tsp Cornstarch
- 0.25 tsp Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and 100g of the granulated sugar. Heat over medium heat until the mixture is just about to simmer. Do not let it boil.
While the milk mixture is heating, whisk the egg yolks and remaining 50g of granulated sugar in a medium bowl until the mixture is pale and thick. Add the cornstarch and mix well.
Slowly pour a ladleful of the hot milk mixture into the egg yolk mixture, whisking constantly, to temper the eggs. Gradually add the rest of the hot milk mixture, whisking continuously.
Pour the custard back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This step should take around 8-10 minutes. Be careful not to let the custard boil as it might curdle.
Once thickened, remove the custard from heat and stir in the rose water and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions. When the ice cream is nearly done churning, add the cubed Turkish delight and allow it to mix in evenly.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Serve scoops of this creamy Turkish Delight Ice Cream as a delightful dessert, and enjoy!
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 282.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 760 mg | 58% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
