Preparation Time: 20 minutes   /   Cooking Time:  10 minutes   /   Makes 1.5L
Ingredients
- 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
Optional:
- 50g Turkish delight cut into small pieces
- 10g Edible rose petals
Method
- 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.
Notes
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.