You can serve this ice-cream in various ways or just on its own. It would go really well with a fruit salad of, say, mangoes and papaya tossed with chopped, preserved stem ginger and its syrup; a bowl of fresh strawberries or raspberries; or even make it into a kind of Turkish knickerbocker glory with some cream or yoghurt and some crunched-up baklavas.
450ml full cream milk such as gold top, Guernsey or Jersey
50ml rose water
400ml Jersey or clotted cream or a mixture
6 egg yolks
150g caster sugar
200g good-quality Turkish Delight, chopped, with the excess sugar dusted off
70g shelled weight of pistachios
Bring the milk to the boil and remove from the heat. Whisk the egg yolks and sugar together and then pour the milk on and whisk well. Return the mixture to the pan on a low heat and cook for about five minutes, stirring constantly using a whisk, but making sure that it does not boil.
Remove from the heat and whisk in the cream and rose water. Leave to cool and then churn in the ice-cream machine. Fold in the chopped Turkish Delight and pistachio, either in the machine or out, then transfer into an airtight container and freeze.