Floral flavours abound in this gorgeous Turkish Delight and Rose Petal Ice Cream – and it’s not only beautiful to look at, but delicious too! Recipe by Yolande Schoeman. Photograph by Kelly Zetler.
Turkish Delight and Rose Petal Ice Cream
Serves 4
250ml milk
125g castor sugar
4 egg yolks
250ml cream
50ml rose water
200g rose-flavoured Turkish delight, diced
25g red rose petals, torn plus extra petals to serve
- Place the milk and half the sugar in a saucepan and bring to an almost boil.
- Whisk the yolks with the remaining sugar in a bowl until pale.
- Whisking continuously, gradually pour the hot milk mixture over the yolks. Return the mixture to the pan and stir continuously over a medium heat until it thickens enough to coat the back of a wooden spoon.
- Strain the mixture through a fine sieve into a bowl and leave to cool.
- Whisk the cream and rose water into the cooled mixture, then churn in an ice cream maker.
- When done, scoop the ice cream out and fold in the diced Turkish delight and torn rose petals, then freeze overnight.
- Serve with Turkish delight, spun sugar and a few extra rose petals.
