Recipe for Turkish Delight Ice Cream, topped with a rich homemade Chocolate Sauce. No ice cream maker required
100 g (1/2 C) caster sugar
5 ml rose water
Drop or two of pink food colouring
250 ml (1 C) cream, stiffly beaten
200 g rose flavoured Turkish Delight, chopped
125 ml sugar
250 ml cream
200 g dark chocolate, coarsely chopped
Fill a medium saucepan halfway with water and bring it to the boil.
Place the eggs and sugar in a heatproof bowl and place the bowl on top of the saucepan.
Whisk the eggs and sugar together over medium heat until the mixture thickens and is pale in colour.
Remove the bowl from the heat and allow the mixture to cool slightly.
Add rose water and the pink food colouring. Fold in the cream.
Spoon into a freezer friendly container, cover and freeze for 2- 3 hours until the mixture has thickened and begun to freeze.
Stir in the chopped Turkish delight and return to the freezer to freeze overnight.
Heat the cream and the sugar in a saucepan until the sugar dissolves in the cream.
Break the chocolate chunks into a bowl and pour over the hot cream.
Allow to stand for a minute or two and then whisk until well blended.
Set aside and whisk occasionally until it thickens.
Serve the ice cream topped with the chocolate sauce.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor