|Photo:Turkish delight ice cream terrine recipe|
This heavenly ice cream recipe is perfect for the warm months ahead.
Makes 1 litre
Ingredients (serves 8)
800g fresh ricotta cheese
3/4 cup (165g) caster sugar
300ml thickened cream
125g shelled unsalted pistachios
200g Turkish delight (see note) (we used pink (rose) and green (mint) flavours), cut into 1cm cubes
2 tbs rosewater (see note)
Persian fairy floss (pashmak) (see note), to serve
1 cup (220g) caster sugar
1 tbs rosewater
A few drops of rose food colouring
Lightly grease and line a 1-litre terrine or loaf pan with plastic wrap or baking paper, leaving some overhanging the sides.
In a large bowl, beat the ricotta and sugar with electric beaters until smooth. In a separate bowl, whip the cream to soft peaks. Gently fold cream into the ricotta mixture, keeping as much air in the mixture as possible, followed by the pistachios, Turkish delight and rosewater.
Fill the terrine mould with the ricotta mixture, packing it down firmly. Cover with the overhanging wrap or paper, then freeze overnight until fi rm.
For the rose syrup, stir the sugar and 1 cup (250ml) water together in a small saucepan over low heat until the sugar has dissolved. Cool, then add the rosewater to taste and a few drops of food colouring until you have the desired colour. When ready to serve, unwrap the top of the terrine and turn out onto a serving platter. Decorate the top with the Persian fairy floss, then slice and serve with the rose syrup to drizzle over.
Rosewater, Persian fairy floss and Turkish delight are available from Middle Eastern and gourmet shops.
Begin this recipe a day ahead.
Freeze frame: Homemade ice cream is best eaten within 1 week after you've made it be, as its texture will deteriorate over time. Allow ice cream to soften slightly before serving to give a creamier texture and better flavour. Tightly cover ice cream in the freezer to prevent ice crystals from forming and stop the mixture absorbing other odours from the freezer.
delicious - November 2009, Page 124
Recipe by Valli Little