Turkish Delight Ice Cream
photo by EmilieLearnstoCook
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
8-12
ingredients
- 3 liters vanilla ice cream
- 1 cup Turkish Delight (I used about 10 pieces)
- 1 cup macadamias (Roasted Salted)
- 1 cup white wine (Riesling or dessert?)
directions
- Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
- Chop Turkish Delight into pieces (I made them eighths).
- Open the wine! Really a cup might be a bit much--add in generous sloshes!
- Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
- Fold in a good slosh of wine.
- Add more ice cream and more wine.
- If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
- Fold in Turkish Delight, then nuts.
- Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
- Serve. You could garnish this with more chopped Turkish Delight.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This dessert was really good! I made my own turkish delight using Recipe #80252 in this ice cream. It turned out really well. I used 1/2 cup Riesling and the flavor was delicious in combination with the vanilla ice cream. The nuts are a MUST. They add texture and flavor. Thank you - I really enjoyed this ice cream.
-
I made this for a sepcial dinner. I used Sara Lee vanilla ice-cream and 1/2 cup very sweet riesling. I would suggest you chop up the turkish delight finely - as I did not and we had great difficulty chewing threw frozen clumps of turkish delight - we were all in hysterics but we loved it none the less. Thanks for a wonderfully tasty recipe.
RECIPE SUBMITTED BY
Foodie in public service in Auckland New Zealand.
When I say 'foodie' i mean: I like good food. I don't get to cook much because I board. So when I do cook I like to make it spectacular and for friends.
Public Service? I'm a Case Manager for NZ's welfare state. It's good fun. I help people all day. I make being friendly and helpful my aim for perfection, I don't always make it but I usually get the friendly bit right! (Lots of people, it's always busy, sometimes i feel overworked, I usually stay at work far far too long... and it's all my choice! The taxpayer gets a good run for it's money out of my hours.) I'm working on improving my work life balance. mm-hmm uh-huh.
I Like Sophie Gray's Destitute Gourmet Series.
Still like the age old NZ classic "The Edmonds Cookbook"
Pet peeves: coffee lumps in the sugar bowl.
Favourie current party trick: turning up to a bbq with home 'doctored' icecream.