Turkish Delight Ice Cream
For the sweet-toothed, you may like to replace the pistachios in this confection with three finely chopped chocolatecoated Fry’s Turkish Delight bars.
¾ cup white sugar Pinch of salt
400ml can coconut cream 1½ cups cream
5 egg yolks
2 tablespoons rosewater Few drops pink food colour ½ cup finely chopped toasted pistachios Extra pistachios and dried rose petals for garnish
Place sugar, salt, coconut cream and ½ cup of the cream in a medium saucepan and heat until sugar has dissolved and mixture is hot.
Lightly whisk egg yolks in a heatproof jug then slowly pour the hot cream mixture over the yolks while whisking, then pour everything back into the saucepan and stir over medium-heat, not letting it boil, until thickened.
Pour the mixture through a sieve back into the jug. Add the remaining 1 cup cream, rosewater and enough food colour to tint it pale pink. Cover the surface with plastic wrap and chill thoroughly before churning in an ice cream maker.
During the last minute of churning, mix in pistachios. Scrape into a chilled metal or ceramic container, garnish, cover and freeze. Makes about 1.5 litres