Turkish Delight Sundae
The perfect treat to indulge someone you love. This frozen confection consists of homemade Turkish delight, rose simple syrup and a no-churn vanilla ice cream. It’s zhuzhed up with some cotton candy, because an extra topping never hurts. All the components can be prepared ahead of time. This dessert can be as involved or straightforward as you want it to be. If you are not the DIY kind, simply use store-bought ingredients. It will still be a crowd-pleaser.
Recipes
Turkish Delight Sundae
(Makes 4 servings)
Ingredients
20 small pieces rose flavored Turkish delight (store-bought or homemade)
8 scoops no-churn vanilla ice cream (recipe below)
4 tbsp rose simple syrup (recipe below)
2 tbsp shelled, toasted and lightly crushed pistachios, to garnish
Pink cotton candy, to decorate (optional)
Method
Chop a few pieces of Turkish delight into smaller bits. Drop a few into a sundae cup/glass.
Top with 2 scoops of vanilla ice cream and a few more bits of Turkish delight.
Pour a tablespoon of rose syrup over the ice cream. Garnish with some pistachios and 2-3 squares of Turkish delight.
Top with some cotton candy and serve immediately. Proceed to assemble the remaining sundaes the same way and enjoy!
No-Churn Vanilla Ice Cream
(Makes 1 liter)
Ingredients
2 cups cold double/whipping cream (I used Amul Whipping Cream)
1 can (400 ml) sweetened condensed milk
2 tsp pure vanilla extract
Method
Place the heavy cream in a large mixing bowl. Using an electric hand mixer or immersion blender to whisk it to stiff peaks (about 5 minutes).
Gently fold in the condensed milk and vanilla extract until well combined.
Transfer the ice cream mixture into a freezer safe container. Cover with plastic wrap and freeze for 4-6 hours or until set.
Rose SIMPLE Syrup
(Makes 1/4 cup)
Ingredients
1/3 cup sugar
1/4 cup filtered water
2 tbsp rose water (or to taste)
1/2 tsp lemon juice
Few drops of pink food color
Method
In a saucepan, combine the sugar, water and lemon juice. Stir over low heat until the sugar dissolves. Do not be tempted to increase the heat as that can cause the syrup to crystallize. Continue to simmer for another 2-3 minutes.
Turn off the heat, stir in the rose water and food color into the syrup. The amount of rose water will depend upon its potency. Add more or less accordingly.
Allow the syrup to cool and use as needed. Store any remaining syrup in the refrigerator for up to two weeks.
Note: The recipe for the Rose Turkish delight can be found here. Since the procedure is a little more involved, I felt it was best to create a separate post for it.