Biscoff caramel ice cream. This is great all year round but with the salted caramel and warming spices running through it, mixing with the cosiness of the biscoff spread, this is actually pretty amazing in the autumn and winter, as the seasons are changing. I …
I don’t know about you, but despite how many flavours I try and love, chocolate ice cream is always my favourite. Rich, creamy and an intense cocoa hit is what I’m after and this chocolate truffle no churn ice cream delivers this and so much …
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.
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