1 1/2 cups good quality vanilla ice cream
1/3 cup thickened cream, semi whipped
1/4 tspn rosewater (optional)
55g / 2oz bar chocolate coated turkish delight, roughly chopped
1/4 cup unsalted, shelled pistachio nuts roughly chopped
small bamboo forks
180g / 6oz white chocolate, melted (or semi-sweet dark chocolate)
1 tspn canola oil
active time: 20 minutes
total time: 5 hrs
you will need:
turkish delight icy bites
Cover: 2 flat plates with aluminium foil. Place the plates and a medium sized metal cake pan into the freezer.
Place: softened ice-cream, semi-whipped cream, rosewater, turkish delight and pistachio nuts into a medium sized mixing bowl and quickly mix together. Place in chilled cake pan and cover with foil. Place back in freezer for at least 3 hrs.
Scoop: small balls of ice-cream with a metal ice-cream scoop or use 2 metal spoons. Place the balls onto one of the chilled foil covered plates and push a small bamboo fork into the centre of each ball. Return to the freezer for 1-2 hours (or overnight)
Stir: the melted chocolate and oil together (make sure the chocolate has cooled, but is still melted...if it's too hot it will melt the ice-cream). Quickly dip the ice cream balls in the melted chocolate and place the coated balls onto the second foil covered plate. Return to the freezer.
makes 6-8 ice cream bites.
*recipe courtesy Leggo's test kitchen