food hits and misses

I was lucky enough to open the Kitchenaid Ice Cream attachment on Christmas morning. Life has been a bit of a rush over the last few days, but I've finally managed to get more than five minutes to start making some ice cream. My first experiment is the other pink ice cream - Turkish Delight. In reality, it's just ice cream flavoured with rose water and coloured with a bit of pink dye, but Turkish Delight sounds a little bit nicer.

Turkish Delight Ice Cream

400ml cream
375ml evaporated milk
300ml milk
3/4 cup sugar
6 eggs
2 tbspn rosewater cordial
1 tbspn rosewater essence
1 tspn vanilla essence

Method

Combine the cream and milks in a large saucepan. Slowly bring to scalding point. Meanwhile, beat the eggs and sugar together until sugar has dissolved. Add half the hot milk to the egg mixture and beat to combine. Return combined egg and milk to the saucepan, stir and return to heat. Add rosewater cordial, essence and vanilla. Cook, stirring constantly, over low heat for ten to fifteen minutes until the mixture is thick enough to coat the back of a spoon. If the mixture boils, it will start to curdle or separate. If this happens, remove it from heat immediately and beat until the mixture combines again. Set the custard mixture aside to cool, covering with cling wrap to prevent a skin forming. If possible, chill for an hour or two, then churn according to the ice cream maker's instructions. If you don't have an ice cream maker, place the mixture in the freezer for an hour, or until the edges start to freeze. Beat, then return to the freezer. Repeat until the ice cream has a soft serve ice cream, then return to the freezer to ripen for an hour or two. If the mixture becomes too hard, place in refrigerator for half an hour until soft enough to serve.