This Turkish inspired ice cream terrine combines the sweetness of fragrant Turkish delight, with crunchy pistachios and vanilla ice cream. It’s a wonderful dessert for any parties or dinners you are planning this summer.
Butter, for greasing
500ml (17fl oz) good-quality vanilla or clotted cream ice cream, softened
100g (3 1/2oz) shelled pistachios, roughly chopped, plus extra to decorate
250g (8oz) lemon and rose Turkish delight, roughly chopped, plus extra to decorate
Dried rose petals, to decorate
Grease 1 x 900g (2lb) loaf tin. Line with clingfilm, leaving enough overhang to completely cover the top of the terrine. Spoon the ice cream into a bowl and stir with a large spoon to loosen. Tip in the pistachios and Turkish delight; stir into the ice cream until well distributed. Transfer the mixture to the prepared tin and smooth the surface. Fold over the clingfilm to cover; freeze for at least 1 hour.
To remove the ice cream from the tin, pull it up by the clingfilm and turn out onto a serving plate. Scatter over the extra pistachios, Turkish delight chunks and rose petals. Cut into slices to serve.
Recipe courtesy of Tesco