Ingredients
Icecream
- 300 grams crème fraiche, (or sour cream if not available)
- 300 grams sweetened condensed milk
- 200 grams Pouring or thickened cream
- 100 grams full cream milk
- 3 --- Junket tablets, (or 65 g salep- see note)
- 2 tablespoons water
- 2 tablespoons Rosewater
- 1 tablespoon Orange Blossom Water
- 200 grams Turkish delight, (more or less as desired)
- dried Rosebuds, for decoration if desired
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Crush junket tablets and dissolve in water (I use the MC for this step), set aside. If using Salep, mix the powder into the milk and water ensuring no lumps- 5 seconds speed 5 and pour into container and set aside)
2. Add creme fraiche, condensed milk, cream and milk (if using junket method) and cook for 8 mins at 90 degrees speed 2
3. Stir in junket mixture (or salep mixture), rosewater and orange blossom water and mix for 20 sec on speed 3
4. Pour into shallow tray (metal is best for temperature conduction) or into your unlidded Thermoserver lined with plastic wrap or baking paper. Cover lightly with plastic wrap (ensuring you will be able to remove it when the contents are frozen) and place in freezer when mixture has cooled down. Freeze for 3-4 hours or until the outside and bottom of mixture is frozen but middle is still soft.
5. Meanwhile finely dice the Turkish Delight into small cubes (approx 1/2 cm) and cool in the refridgerator.
6. Remove ice cream mixture from freezer and divide in half. Break the first half into small pieces and place in thermomix bowl. With the aid of the spatula churn for 20 seconds on speed 5 adding half of the Turkish Delight pieces through the hole in the lid whilst the motor is running. Pur into a container.
7. Repeat this process with remaining ice cream and Turkish Delight pieces.
8. Return Icecream to freezer until it firms up or until ready to serve.
9. When you are ready to serve, allow icecream to sit at room temperature for a few minutes to soften before scooping into individual serves. Top with a few dried rosbuds to decorate if desired.
Tip
The creme fraiche gives this ice cream a lovely tangy note but is not overwhelming.
Junket tablets can be found in the desserts section of the supermarket.
Salep (or Sahleb)can be found at good delicatessens where middle eastern ingredients can be found, it is a white or greyish powder made from dried orchid bulbs and using this ingredient will give your ice cream an "elastic" texture traditional to Turkish cuisine.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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