Ice cream terrine
Prep time: 40 mins
Freezing time: overnight Ingredients 2 litres vanilla ice cream, softened 250g Turkish delight, roughly chopped, plus extra for garnishing 100g pistachio nuts, roughly chopped 15ml rose water 125g fresh or frozen raspberries, for garnishing
(serves 6-8) Method: 1. Line a 20cm x 20cm tin with cling film. Mix ice cream with Turkish delight, nuts and rose water. 2. Spoon mixture into tin and freeze overnight. 3. To serve, turn out carefully, remove cling film and garnish with raspberries and extra Turkish delight.