You must know by now how much I rather enjoy making ice creams & lollies in the summer time. Santa has not yet gifted me my Kitchen Aid Ice Cream attachment that I asked for on my list, 14 Gifts for the Cook, so you will be pleased to hear that this Turkish Delight Ice Cream recipe is another fabulously simple no-churn recipe.
Rose water is used extensively in cooking across the Middle East to North Africa and to South Asia. Rose water can be used to flavor both sweet and savory dishes. You may recognize it as a key ingredient in sweets like Turkish Delight and marzipan. I think that rose water is a flavour which you either love or loathe.
Apart from rose gardens and fresh rose bouquets, I am usually not partial to the smell of pretty much anything labelled rose. My maternal grandmother had a passion for the colour pink. Her home was the kind in which everything little thing was curated according to the overriding theme which was, of course, pink. In the bathroom this meant rose soap and pink towels and in the toilet, rose scented air freshener. I will forever associate rose smelling stuff with a pink crochet clad toilet.
But we must grow and try new things, mustn’t we? What I have learned is that using rose water for cooking, baking and, as in this case, ice cream making requires a subtle hand. Too little and it will go unnoticed, too much and your dish might taste like you accidently cooked grandma. I have called for 5 ml (1 t) of rose water in the recipe for this Turkish Delight Ice Cream. You should tread cautiously if you are uncertain, and perhaps add less or even more as your palette dictates.
You will be rewarded with this delightful dessert, which when finished with an easy chocolate sauce makes a wonderful, slightly exotic festive dessert.
You may wonder what on earth to do with the rest of the bottle. Well, it is said that Cleopatra, famous for being the Queen of Egypt and the most beautiful woman in the world, was a really big fan of rose water, using it to bathe in and claiming it as one of her beauty secrets. So you could try that.
Or, if you are a fan of holistic and natural skincare you might already know that rose water is also really great to use as a skin toner. The most interesting thing I have read on rose water is that it is a gentle soother of acne, which is great to know if Pretty Girl starts getting pimples one day. Apparently because rose water is quite antiseptic, the acne causing bacteria on skin won’t stand a chance. Thanks Cleopatra for giving us a beauty secret we can buy at the grocery store. Such a pity it doesn’t smell like vanilla.
Have a great last day of school tomorrow!
- 2 eggs
- 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 begum 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.