Delicate and delightful, this Turkish Delight Ice Cream will appreciate people who are fond of the floral flavors.
Hello, my dearest friends. I’m so happy because we’ve got to meet again. Also, I’m pretty excited because it’s Wednesday which is a halfway to Friday. In my book, Wednesdays are little Fridays. Kind of a rehearsal of a weekend. Don’t you feel this way?
Are you having any fabulous plans for this weekend? Personally, I’m having an immensely awesome yet simple plan – relaxing at home doing NOTHING. As per my plans, there are few naps and food being involved. Probably, I’ll include some walking, in between of my naps and food.
I am not planning to cook either!
Please don’t judge me. Everyone deserves to waste their weekends every now and then. Besides, I have a solid excuse. Andrey had a short college break, so we had plenty of trips every Saturday and Sunday. Considering the fact that we had one extended weekend and two additional days off on Fridays, you might be quite sure I am exhausted, and I need some time to relax.
Moreover, as I said, I’m not planning to cook (Unless I get inspired). I’ve realized I have enough recipes until the end of September which will be the perfect transaction between the summer abundance and all these apples and pumpkins. Besides, I need to get some inspiration for my pictures because the summer flowers are already gone, but we haven’t got any beautiful autumn leaves yet :)
Turkish Delight Ice Cream
Anyway, I saw the idea of using Turkish delights in ice cream on the Internet some time ago, and I did like it. As the matter of fact, that was the combo of lavender and rose water which is one of my favorite (Try these marshmallows). Also, I decided to add a little of coconut flavor just cause all these flavors work perfectly together.
What can I say? This Turkish Delight Ice Cream turned fantastic! Well, I know lots of people aren’t fans of either lavender or rose water so if you belong to this category, I don’t encourage you to try this dessert. It has a distinctive floral flavor.
There’s another thing I’d like to note. Turkish delight candies might be rather chewy on their own. Being frozen, they don’t get softer! This was quite all right with me. If you don’t gobble up this ice cream but let it melt for a few seconds in your mouth, the candy gets softer and easy to chew. If you still concern about their hard texture, you can skip adding it in the ice cream but instead sprinkle the frozen dessert with some chopped candy.
What’s you plans for the weekend? Are you going to make this Turkish Delight Ice Cream?
- 3 cups heavy (35%) cream
- 2/3 cup milk
- 4 egg yolks
- 3 tbsp. honey, or more to taste
- 1-2 tbsp. rose water (less if using extract)
- 1 tsp. lavender extract
- few drops of coconut extract/emulsion, optional
- 1 cup Turkish delight candy, chopped
- In a saucepan heat the milk just until it starts to simmer.
- In a medium bowl whisk the yolks.
- Stir in the yolks in the milk mixture and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-6 minutes.
- Remove from heat and add in the heavy cream and the honey. Completely cool.
- Stir in the rose water, lavender extract, and coconut extract.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual, about 25-30 minutes.
- When the ice cream is firm and almost ready (few minutes before the cycle is over), add the chopped Turkish delight.
- Transfer it into a container and completely freeze; it might take 4-5 hours.