• Pomegranate, rose water and Turkish delight ice cream

    Serves: 4 – 6
    Cooking Time: 4 hours 30 minutes + overnight, to freeze


    • 250ml (1 cup) milk
    • 4 egg yolks
    • 10ml (2 tsp) vanilla essence
    • 100g castor sugar
    • 250ml (1 cup) fresh cream
    • few drops rose water
    • few drops pink food colouring
    • 125g pomegranate rubies + extra, to serve
    • 120g Turkish delight, chopped



    Warm the milk in a pot over medium heat. In an electric mixer, beat together the egg yolks, vanilla and castor sugar until pale and thick. Pour the warm milk over the egg yolk mixture and beat until well combined.


    Return the egg mixture to the pot and cook over low heat, stirring, until it thickens slightly, about 15 minutes. It should coat the back of the spoon. Don’t let it boil. Remove from heat and allow to cool.


    Transfer to a freezer-proof bowl, mix in the cream and rose water and place in the freezer, 4 hours.


    Remove from freezer, mix in the food colouring, pomegranate rubies and Turkish delight and return to the freezer. Continue to blend once every hour until almost frozen, about 4 hours. Leave overnight to freeze completely. Alternatively, if you have an ice-cream maker, gently mix the cooled egg mixture with the cream, rose water, food colouring, pomegranate rubies and Turkish delight, and pour the mixture into the ice-cream maker to churn and set, about 30 minutes.