Turkish Delight Cocktail

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• Step 1

  Begin by making the pistachio ice cream or use a good-quality store-bought ice cream. Put the cream in a saucepan or pot with the vanilla pod and seeds set over a gentle heat. While the cream heats, whisk together the egg yolks and sugar in a heatproof bowl until pale and creamy. Rest a fine mesh sieve over the bowl. Once the cream has come to the boil, remove it from the heat and pour through the sieve set over the egg mixture. Discard the vanilla. Whisk the egg and hot cream mixture together and pour back into the pan. Return to a gentle heat, add the pistachio purée and a small pinch of salt and whisk constantly until the custard thickens enough so that it coats the back of a spoon. Immediately remove from the heat and pour the custard into a jug. Cover the top with clingfilm to prevent a skin forming and leave to cool completely before transferring to the fridge to chill for at least 2 hours. If using an ice cream maker, follow the manufacturer’s instructions. If making by hand, simply pour the custard into an airtight container and freeze for about 4 hours or until set, giving the mixture a vigorous whisk every 30 minutes to prevent ice crystals from forming.

• Step 2

  Place the glasses in the freezer to chill for a few minutes.

• Step 3

  For the shake, put the ice cream, vanilla vodka, 1 teaspoon rose water and milk in a blender and pulse until combined. Taste for rose, adding more to taste if needed. Mix in the finely chopped Turkish delight.

• Step 4

  Splash the inside of each glass with 2 teaspoons of Grenadine. Divide the milkshake among the glasses and top each with crystallized rose petals to serve.

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