Turkish Delight Ice Cream

I came up with this recipe last night. Those who know the reference know: this made some small people feel pretty lucky.

Turkish Delight Ice Cream

Equipment: small saucepan for making candied lemon peel, slotted spoon, small bowl, large mixing bowl, whisk, sharp knife, measuring cups and spoons, ice cream maker, freezable quart container for storing


Ingredients:
-for ice cream

• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup sugar
• 2 Tbsp. rose water
• 1 tsp. lemon rind
• 2 drops red food coloring, if desired

-for candied lemon peel

• rind of one lemon, sliced in very long strips
• 1 additional c. sugar
• 1 c. water

Directions:

• Prepare your candied lemon peel by putting it in saucepan with the cup of water and letting it simmer until somewhat translucent. Add 1/2 c. sugar to water and lift heat to a slow boil. Remove when peel is soft and translucent using slotted spoon and place in other 1/2 cup of sugar in small bowl a little at a time, tossing around in sugar to coat. Allow to cool.
• whisk together ice cream ingredients in bowl and pour into ice cream maker following manufacturer instructions (Mine takes about 30 minutes), then transfer to quart container and freeze for an additional 2 or more hours.
• Serve garnished with candied lemon peel and mint.

XO, Debbie