Turkish Delight Ice Cream
4 egg yolks
1/2 cup sugar
1 1/4 cups milk
1 1/4 cups heavy cream
1 tbsp rose water
6 oz (170g) rose-flavored Turkish delight, chopped
Beat the egg yolks and sugar until light. In a pan, bring the milk to a boil. Add to the egg and sugar, stirring, then return to the pan. Continue stirring over low heat until the mixture coats the back of a spoon. Let cool, then stir in the cream and rose water. Put the Turkish delight in a pan with 2-3 tbsp wter. Heat gently, until almost completely melted, with just a few small lumps. Remove from the heat and stir into the cooled custard mixture. Let the mixture cool completely, then pour into a shallow freezer container (or if using an ice cream machine, let it do its thing from here). Freeze for 3 hours, until just frozen all over. Spoon the mixture into a bowl. Using a whisk, beat the mixture well, return it to the freezer container and freeze for two hours more. Repeat the beating process, then return to the freezer for about 3 hours or until firm. Remove the ice cream from the freezer 20-25mins before serving to soften.
