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Turkish delight stracciatella ice cream
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Turkish Delight Stracciatella Ice Cream

This homemade stracciatella ice cream is flavoured like Turkish delight & is packed full of dark chocolate shards. There's extra chunks of Turkish delight in there as well!
Prep Time30 minutes
Cook Time10 minutes
Churning Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Italian, Turkish
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Saucepan
  • Sieve
  • 1 Litre Tub

Ingredients

Custard Base

  • 420 g Whole Milk
  • 130 g Caster Sugar
  • 40 g Glucose Syrup
  • 30 g Skimmed Milk Powder
  • ¼ tsp Fine Sea Salt
  • ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
  • 85 g Egg Yolks
  • 250 g Double Cream
  • 2 tsp Rose Water
  • Pink Food Colouring

Mix Ins

  • 60 g Dark Chocolate (72% Is Best!)
  • 150 g Turkish Delight (See Notes)

Instructions

Custard Base

  • Add the milk, 65 grams of the sugar, glucose, milk powder, salt & vanilla into a saucepan then whisk to combine & set over a low heat. Don't let the milk boil!
    If you're using a vanilla pod, scrape the seeds out & add both the pod and seeds to the pan.
  • Whilst the milk is warming up, add the egg yolks & the remaining 65 grams of sugar into a mixing bowl then whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
    You'll need a digital food probe for this!
  • Once cooked, take the custard off the heat & stir in the double cream. If you've used a vanilla pod, take this out of the custard at this point. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
  • Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.

Churning

  • The next day, whisk the rose water into the chilled custard base.
  • Next, add a small amount of the custard into a jug then blend with a stick blender whilst gradually adding in pink food colouring, until your custard turns a dark pink. You won't need much food colouring.
  • Add the pink custard back into the custard then blend again, to combine.
  • Pour the custard into an ice cream machine then start churning.
  • In the meantime, roughly chop the dark chocolate & place into a heatproof bowl. Set the bowl over a pan of barely simmering water then heat until just melted. Transfer the melted chocolate into a piping bag (cut a small hole in the end just before piping).
    Alternatively, melt the chocolate in a microwave.
  • Next, cut the Turkish delight into small pieces, no bigger than a centimetre. Do this, whilst the ice cream is churning so that it's ready to go as soon as the ice cream has finished churning.
    Turkish delight can be quite sticky, so make sure to separate each piece when adding it into the ice cream.
  • When the ice cream has reached soft serve consistency (the temperature of the ice cream will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst it is still churning. The chocolate will freeze into shards as it mixes through the ice cream.
  • Continue churning the ice cream for another 30 seconds then use a spatula to fold the Turkish delight pieces in by hand.
  • Transfer the ice cream into a 1 litre tub then leave to set in the freezer for at least 4 hours.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Vanilla – Using a really good vanilla makes all the difference when making ice cream! You can either use half a vanilla pod or 2 teaspoons of vanilla paste.
5. Turkish Delight - I used chocolate coated Turkish Delight (Fry's) but any brand will work. It doesn't have to be chocolate coated though! If you're using chocolate covered Turkish delight, it's best to chill it in the fridge before cutting it up.
5. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks. After this time, the texture of the ice cream will start to turn icy.