Turkish delight (Lokum) ice cream
Oriental-flavoured ice cream on custard base, after a recipe by Catherine Turnbull
  • 3 egg yolks
  • 70 gram sugar
  • 300 ml (1¼ cup) milk
  • 300 ml (1¼ cup) cream
  • about 25 ml (about 2 tablespoons) rose water (or more, depending on taste)
  • 100 gram Turkish delight (lokum), finely chopped into small pieces
  1. Whisk together the sugar and the egg yolks.
  2. Heat the milk, then carefully pour a thin stream into the sugar-eggs mixture ("the tempering stage") while whisking constantly.
  3. On low heat, continue to whisk, ultimately bringing the mixture up to about 82-84º Celsius (189-183 ºF); the stage when you should be able to draw a line through the custard on the back of a spoon (or equivalent) that stays. For added security, use a thermometer! And remember to whisk all the time – you don’t want to end up with scrambled eggs!
  4. Cool down the mixture and let chill further at least a few hours in the fridge.
  5. Whip the cream soft.
  6. Take out the chilled custard from the fridge and blend in the cream.
  7. Add the rose water, checking the taste as you go along.
  8. Churn in an ice cream machine according to instructions (or still-freeze in your freezer; see separate post on how to best do that!).
  9. When almost finished, fold in the small-cut pieces of Turkish delights into the ice cream base.
  10. When the churning is finished, put the ice cream in a freezer-safe container, cover with plastic film and a lid. Store in the freezer.
When cutting the Turkish delight, it will likely help if you make use of confectioner's sugar (often already present in packages with Turkish delight) - otherwise, the pieces are very likely to stick together. For the same reason, add the pieces to the (almost) finished ice cream, and not to the ice cream machine during churning. While the amount of sugar might seem low, this is made up for with the inclusion of the Turkish deligths (which, to a large extent, consist of sugar).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/07/turkish-delight-ice-cream/