Turkish delight ice cream loaf
Natasha Venter from Pretoria is crazy about ice cream and always tries out new flavours. We love this one!
1,5 litre ice cream loaf Preparation time: 25 minutes Cooking time: 5 minutes Cooling time: 2 hours Freezing time: overnight
500 ml (2 c) cream
1 kg white chocolate
500 ml (2 c) double cream yoghurt
300 g Turkish Delight sweets, cut in half
15 ml (1 T) grated lemon zest
Line a large loaf tin with clingfilm, letting it hang over the sides far enough so it will cover the top of the ice cream loaf.
1 In a heavy-base saucepan, heat the cream, chocolate and yoghurt over low heat until the chocolate has melted and caramelised a bit. Remove from the heat and leave to cool in the fridge for about 2 hours.
2 With an electric beater, whisk the cold chocolate mixture for 15 minutes or until thick and creamy.
3 Fold in the Turkish Delight sweets and lemon zest and spoon the mixture into the prepared loaf tin.
4 Freeze overnight until hardened. Once frozen, remove from the loaf tin, remove the clingfilm, slice and serve.