Turkish delight and rose ice cream

Serves 6

3 egg yolks

75g golden caster sugar

300ml double cream

400ml whole milk

150g rose (pink) Turkish delight cubes, chopped (NB dusted type, not choc-coated)

1 tbsp rose water fresh figs or raspberries (optional), to serve

In a heatproof bowl, whisk the egg yolks and caster sugar with electric beaters for a few minutes, until the mixture is very thick and pale. Meanwhile, put the cream and milk in a medium saucepan and bring to the boil over a medium heat. Slowly pour the hot cream mixture on to the yolk mixture, whisking constantly to prevent curdling. Return this custard base to the washed-out sauce pan with 120g of chopped Turkish delight and place over a low heat.

Cook gently, stirring constantly, for about 10-15 minutes, until the Turkish delight has melted and the custard has thickened enough to coat the back of the spoon. Cover the surface directly with clingfilm to stop a skin forming, set aside and leave to cool.

Once cooled, chill for an hour, keeping the surface covered. Finely chop the remaining 30g Turkish delight and stir into the chilled custard with the rose water.

Pour the chilled custard into an ice-cream maker and churn until the blade stops. Spoon into a pre-chilled ice-cream container, cover and freeze for at least 4 hours, or overnight, until firm. Serve with the fresh figs or raspberries.