Turk­ish de­light ice cream loaf

Natasha Ven­ter from Pre­to­ria is crazy about ice cream and al­ways tries out new flavours. We love this one!

YOU Something Sweet - - CONTENTS -

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.

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