200 ml light milk
200 ml whipping cream
80 g caster sugar
1 vanilla pod, split
4 egg yolks
3 tsp rosewater
100 g Turkish delight
16 ginger snap biscuits
- Place milk, cream and sugar into a saucepan, scrape in the seeds from vanilla pod, and then add the pod. Cook over a medium heat, stirring regularly, until sugar dissolves and milk is just about to boil. Set aside for 20 minutes to allow vanilla to infuse.
- Place egg yolks in a large bowl and whisk to combine. Remove vanilla pod from milk and reheat mixture over a low heat. Add 3–4 tablespoons of the mixture to the eggs, whisking until smooth. Slowly whisk remaining hot milk into eggs.
- Pour mixture into a clean saucepan and cook over a low–medium heat for 6–8 minutes (do not boil at any point or the eggs will scramble), stirring constantly until mixture thickens and coats the back of a spoon. Stir in rosewater, then chill in the fridge. While mixture is chilling, chop Turkish delight into small pieces, keeping pieces separate to prevent sticking.
- Remove mixture from fridge and stir through Turkish delight. Then either churn in an ice-cream machine according to manufacturer’s instructions or place in a shallow freezer-proof container and freeze, removing every 2 hours (up to three times) to whisk and break up the ice crystals. When mixture is creamy, freeze until completely frozen.
- To assemble, place slightly softened ice-cream between two biscuits, smoothing edges, and serve.