Yep, you heard right. Turkish delight ice cream. Don’t worry; you won’t be needing any specialised equipment. All you need is a beautiful summer’s day.

SERVES 6 // COOK TIME ± 45 mins + overnight

INGREDIENTS
250 g cream cheese, at room temperature
1 cup milk
¾ cup caster sugar
½ cup buttermilk
½ cup cream
3 tbsp rose water
tsp salt
100 g Turkish delight, roughly chopped
Sugar cones, to serve
Rose petals, to garnish
Icing sugar, to dust

METHOD
1. Blitz the cream cheese in a food processor until broken up. Add the milk, sugar, buttermilk, cream, rose water and salt, and process until well combined.
2. Pour the mixture on to a baking sheet with high sides and leave in the freezer for 30–40 minutes, until the edges start to freeze.
3. Scrape the ice cream into a bowl and whisk until smooth. Return to the freezer and repeat every half an hour to an hour for three hours.
4. Line a loaf tin with cling film. Fold the Turkish delight into the ice cream and pour into the tin. Place in the freezer and leave to set overnight.
5. Scoop into sugar cones, garnish with rose petals and dust with icing sugar.

Dazzle your guests by turning their all-time favourite desserts into amazingly moreish ice cream flavours. Start with this melktert ice cream recipe!

The post Turkish delight ice cream appeared first on MyKitchen.

Put your sweet-making skills to the test with this rose-flavoured classic! A batch of Turkish delight is a perfect way to treat yourself and the fam.

MAKES 20 // COOKING TIME  4 hours 20 min

INGREDIENTS
2 tbsp gelatin
200 g caster sugar
60 g cornflour, plus extra to dust
2 tbsp lemon juice
90 g icing sugar, plus extra to dust
Pinch cream of tartar
Red food colouring
2 tsp rose water

METHOD
1. Line a 10 × 20 cm baking tin with baking paper.
2. Pour 280 ml hot water into a microwave-safe bowl. Sprinkle the gelatin over it. Whisk with a fork so the grains dissolve, then leave to bloom (swell) for a few minutes until thick and spongy.
3. Add caster sugar. Microwave on high for 5 minutes. Stir well. Microwave for 5 more minutes until thick and syrupy.
4. Mix together cornflour and lemon juice. Whisk into the hot sugar mixture, along with the icing sugar and cream of tartar. Microwave on high for another 3–5 minutes.
5. Add colouring and rose water.
6. Pour into prepared baking tin and leave to set, about 4 hours.
7. Cut into squares and dust with a little cornflour and icing sugar. Store in a single layer in an airtight container in a cool place (don’t keep in the fridge).

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

The post Turkish delight appeared first on MyKitchen.