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Turkish delight ice cream
350g/12oz pink Turkish delight,
cut into small pieces
5 tablespoons water
700ml/1pt 4fl oz fresh custard
300ml/10fl oz double cream
3 tablespoons rose water
• Put the Turkish delight in a pan
with 5 tablespoons water, and
cook over a low heat, stirring, until
the mixture has almost melted. Stir
into the custard.
• Lightly whip the cream until it forms
soft peaks, then fold gently into the
custard. Stir in the rose water.
• Pour the mixture into a 1.2-litre/2pt
loaf tin lined with cling film, and
freeze for at least 4 hours.
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