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🍽️ Creamy Mascarpone Ice Cream with Turkish Delight

685 kcal · 30 min · 4 servings

Ingredients

• 150 g Turkish delight
• 150 g pistachios (unsalted)
• 5 egg yolks
• 100 g sugar
• 1 tbsp vanilla sugar
• 400 g mascarpone
• 2 egg whites
• 1 tbsp lemon juice
• 250 ml whipping cream
• 2 pink sugar threads (Pismaniye)
• rose syrup (for drizzling)

Instructions

1. 1. Line a loaf pan with cling film.
2. 2. Roughly chop the Turkish delight and the pistachios.
3. 3. Beat the egg yolks with the sugar and vanilla sugar until creamy over a hot water bath.
4. 4. Remove the bowl from the heat.
5. 5. Continue beating the mixture until it has cooled down. Use a cold water bath for this if possible.
6. 6. Stir the mascarpone into the egg yolk mixture gradually.
7. 7. Beat the egg whites with the lemon juice until stiff.
8. 8. Beat the cream until stiff as well.
9. 9. Gently fold the whipped cream into the egg-mascarpone mixture.
10. 10. Fold in the chopped pistachios and Turkish delight along with the egg whites.
11. 11. Pour the mixture into the prepared pan.
12. 12. Smooth the surface.
13. 13. Cover the pan with cling film.
14. 14. Freeze the ice cream for at least 5 hours.
15. 15. Take the ice cream out of the freezer about 5 minutes before serving.
16. 16. Separate the pismaniye (Turkish noodles).
17. 17. Distribute the pismaniye over the ice cream.
18. 18. Dilute the rose syrup to taste with a little cold water or sparkling wine.
19. 19. Drizzle the syrup over the ice cream.
20. 20. Slice the ice cream and serve.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 49 g · Carbs: 52 g