I recently decided to give this ice cream a try for the first time, and it turned out surprisingly good!
Inspired by our local gelateria in Townsville called Juliette’s where I tried turkish delight gelato for the first time and kept going back for more, this version was almost as good. It had a smooth, creamy texture, and the nice rosy pink colour from the rose syrup, and my husband (who LOVES anything with a rose flavour) has been devouring a scoop of this every night since I made it.
WARNING: This is dangerously addictive
I used one of the basic creme anglaise recipes online, and adapted it by adding rose syrup and a bit of rose water (for that extra flavour).
First, I needed to pre-chill by ice cream bowl in the freezer for at least 24 hours (I have a Cuisinart 2L Icecream Maker)
For the ice cream mixture, I combined the cream, milk, rose syrup and rose water into a non stick saucepan and brought it to a simmer on low heat. Have a taste of the mixture while it’s coming to a simmer, and add more rose syrup or water to your liking.
In a stand mixer with the whisk attachment, I added the eggs and sugar and whisked it until it looks pale and creamy in colour. Leave the machine running, and slowly add in the hot cream mixture until combined.
Return the mixture to the saucepan, and place over a low-medium heat, stirring continuously until it reaches 82°C or has thickened to a thin custard consistency (or to coat the back of a wooden spoon).
Remove from heat and strain into a bowl set over an ice bath, to stop the cooking process and allow it to cool down quickly. Allow this mixture to cool completely before churning in the ice cream machine (I left it in the ice bath until it was room temperature, and then placed it in the fridge for 2-3 hours).
Once the ice cream is churned, it needs to be placed in the freezer to set completely. It’s a fairly long process I know, but it is definitely worth the wait, and the reward is you getting a whole tub of ice cream to yourself! (or to share if you’re feeling generous)
Turkish Delight Icecream
Ingredients
- 600mL pure cream
- 270mL full cream milk
- 2 eggs + 2 egg yolks
- 170g caster sugar
- 100mL rose syrup
- 2 tblsp rose water
- pinch of salt
Directions
- Step 1 Pre-chill the ice cream machine
- Step 2 Place cream, milk, rose syrup and rose water into a medium saucepan and bring to a simmer over low heat
- Step 3 Meanwhile, place eggs, egg yolks, sugar and a pinch of salt into the bowl of a stand mixer fitted with a whisk attachment. Whisk until light, creamy and pale.
- Step 4 While whisking, gradually add hot milk mixture until combined. Return mixture to saucepan, place over a medium heat and stir until mixture reaches 82C and thickens.
- Step 5 Remove from heat and strain into a bowl set over an ice bath. Allow to cool completely, then place into ice cream machine and churn according to manufacturers directions. Leave to set completely in the freezer before serving.
