Raspberry ripple lemon mousse. If you’re anything like me, when you stumble on a dessert that is oh so delicious, simple and fast to put together and is a serious crowd pleaser, I can’t help but smile. Love, easy no bake recipes and this is …
These vegan chocolate peanut butter scones are so decadent, loud and over the top they’d make the classic afternoon tea scone blush and run for cover. Richly filled and topped with chocolate and peanut butter, these scones are the perfect party food and great for sharing. …
For me, the delicate flavours of rose and orange blossom water alongside citrus go perfectly with a vanilla no churn ice cream base and that is where the idea for this Turkish Delight ice cream came from.
It’s a no churn ice cream, so no need for fancy equipment and all you need to do is whip up all the ingredients together and freeze. Very laid back, a brilliant no stress pud to make when people come round. Serve with rose petals and crushed pistachios to make it extra special.
Turkish Delight ice cream
Recipe
300ml double cream
½ tin condensed milk (of a 397g tin)
¼ tsp salt
3 tsp rose water
2 tsp orange blossom water
1 tsp liquid glucose
1 tbsp cointreau
1 tbsp limoncello
1 vanilla pod (or 1 ½ tsp vanilla extract)
Zest 1 lemon
Zest 1 orange
Method for Turkish Delight ice cream
Add the double cream, condensed milk, salt, rose water, orange blossom water, the liqueurs and vanilla pod to a food mixer and begin to whisk.
When the cream begins to form soft peaks after a few minutes and you can see the whisk indentations in the cream add in the liquid glucose.
When the cream is whipped enough that it holds a peak when you lift the whisk out, add the orange and lemon zest and fold gently to combine. The cream mixture whips very quickly using a food mixer, maybe 3 minutes on fast speed, so keep an eye on it or you’ll come back to butter. Not what you want.
Pour the ice cream mixture into your air-tight container. Put the lid on and place the container into a sealable bag. This will help prevent ice crystals forming in your ice cream while it is in the freezer.
Leave to freeze for at least 6 hours, preferably overnight.
Once frozen this will last about 2 months in the freezer to have whenever you fancy.
Looking for simple blackberry ice cream recipes? I’ve got two here that I think you’ll love. One is a no churn ice cream and the other is an even easier instant make ice cream. Woodland walks became a regular fixture this spring and I found …