Makes 1 litre
12 egg yolks
½ cup caster sugar
2 cups pouring cream
2 cups milk
300g Turkish delight, cut into 1cm cubes
1 vanilla bean, split and scraped
waffle cones, to serve
pistachios, slivered, to serve
Place egg yolks and caster sugar in a heatproof bowl and whisk for 3-4 minutes, or until pale and fluffy. Place cream, milk, ½ Turkish delight, and vanilla in a saucepan over high heat, stirring until Turkish delight dissolves. Bring just to the boil; pour into egg-yolk mixture, whisking until combined.
Place the bowl over a saucepan of simmering water; stir continuously for 6-8 minutes, or until mixture is thick enough to coat the back of a wooden spoon. Strain mixture into another bowl; refrigerate until cool. Stir in remaining Turkish delight and place in the bowl of an ice-cream maker. Freeze according to manufacturer’s instructions.
Serve in waffle cones and sprinkle pistachios on top.
