This Turkish Delight Cheesecake Ice-Cream recipe is one of my favorite recipes that I created in 2015. The super creamy rose ice-cream with its little chunks of Turkish delight reminds me of our amazing trip to Iran earlier in the year. In Tehran we were looking for a bookshop and along the way we found two gentleman distilling rose water. In the heat, it smelt like you were walking through a field of roses. I wanted the ice-cream to really capture the essence of what that experience was like, so you smell and taste rose in multiple forms without it being overwhelming. This really is a great treat to have on a warm day. A little bit familiar and a little bit exotic. It’s the exact recipe that we used for one of the options at The City Lane’s Ice-Cream Donut Popup in December.
Preparation Time: 20 minutes / Cooking Time: 10 minutes / Makes 1.5L
- 200g caster sugar
- 60ml rose water
- 2ml rose food colouring
- 300ml full cream milk
- 1.2L thickened cream
- 2 large (56g) eggs
- 250g Philadelphia cream cheese
- 50g Turkish delight cut into small pieces
- 10g Edible rose petals
- Place the cream cheese, milk and sugar in a heavy bottom pot and whisk with an electric beater.
- Add the eggs, cream and rose water and continue to whisk for 5 minutes.
- Place the pot on a medium heat. Stirring regularly to stop the cream cheese sticking to the pot.
- Heat the cream to 60°C and hold it at this temperature for 5 minutes.
- Remove from the heat and allow the mixture to cool to room temperature.
- Refrigerate the mixture for at least 2 hours.
- Transfer the mixture into an ice-cream maker and churn as per the manufacturers instructions.
- Once the ice-cream has churned mix through the Turkish delight pieces and rose petals (optional).
- Place the ice-cream into the freezer for at least 2 hours, and enjoy.
When you serve the ice-cream, sprinkle a little extra Turkish delight chunks and rose petals on top to intensify the flavour. For an additional textural element you can sprinkle a few pistachios on top too.