Turk­ish De­light Ice Cream

NZ House & Garden - - EXTRA HELPING -

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

(op­tional)

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

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