Scarlett WTurkish Delight Ice Cream
February 6th 2007 02:14
Turkish Delight Ice Cream
About Turkish Delight
Turkish Delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavoured with rosewater or lemon, the former giving it a characteristic pale pink colour. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts.
In the United States, lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, founded by Armenian immigrants, which markets the candy under the name “Aplets & Cotlets” and “Fruit Delights”. It is also the basic foundation of the Big Turk and Fry’s Turkish Delight chocolate bars.
About Turkish Delight Ice Cream
This dessert not strictly a traditional Middle Eastern recipe, but a delicious way of using Turkish delight. Serve scattered with rose petals, if you have them.
Serves 6
4 egg yolks
115 gm / ½ cup caster sugar
300 ml / 1¼ cups milk
300 ml / 1¼ cups double cream
15 ml / 1 tablespoon rose water
175 gm rose-flavoured Turkish delight, chopped
1. Beat the egg yolks and sugar until light. In a pan, bring the milk to the boil. Add to the egg and sugar, stirring, then return to the pan.
2. Continue stirring over a low heat until the mixture coats the back of a spoon. Do not boil, or it will curdle. Leave to cool, then stir in the cream and rose water.
3. Put the Turkish delight in a pan with 30-45ml / 2-3 tablespoons water. Heat gently, until almost completely melted, with just a few small lumps. Remove from the heat and stir into the cool custard mixture.
4. Leave the mixture to cool completely, then pour into a shallow freezer container. Freeze for 3 hours until just frozen all over. Spoon the mixture into a bowl.
5. Using a whisk, beat the mixture well, and return to the freezer container and freeze for 2 hours more. Repeat the beating process, then return to the freezer for about 3 hours, or until firm. Remove the ice cream from the freezer 20-25 minutes before serving.
6. Serve with thin almond biscuits or meringues.
**From “A Taste of the Mediterranean” and “Wikipedia, the free encyclopedia” **
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