When I was a kid I was channel surfing and I came upon a cartoon about some kids trapped in a winter world and a really horrible witch was after them. I changed the channel it scared me, as most 1970’s cartoons did.
It was years later before I discovered that the cartoon I was watching was The Lion, the Witch, and the Wardrobe. Even more before I got around to reading the book. I have to confess I have yet to read the whole of The Chronicles of Narnia, but I am making my way through.
However when I was brainstorming a Narnia inspired food, in my case dessert, I knew I was going to stick with The Lion, The Witch, and the Wardrobe. Even more I knew I was going to base it on the horrible witch that freaked me out when I was a kid. I love a good villain.
As the White Witch holds Narnia in a state of winter without Christmas for 100 years I decided on ice cream. White “Witch” Chocolate Ice Cream with specks of rose flavored Enchanted Turkish Delight dotted through out.
It’s an interesting combination, just like I find the White Witch interesting. However it is good unlike the White Witch, unless you want to start the argument that she’s good at being bad? Probably shouldn’t go there… First you need to start with the Turkish Delight as it should set over night. If you have enough free time in one evening you could also make the custard for your ice cream and let them both set over night. Then all you have to do the next day is churn and mix in the Turkish Delight!
Enchanted Turkish Delight
There is more magic then science when making Turkish Delight, thermometers are no good, only a lot of time, love, and mixing! A lot of Turkish Delights have pistachios, hazelnuts, and pinenuts I have left them out as I am folding it into ice cream and I wanted it to be smooth and white! These will be softer then store bought Turkish Delight.
200g desiccated coconut
500g granulated sugar
1 tsp rose water
Line a 2lb loaf tin with parchment and scatter about 50g of the coconut at the bottom of the tin, set aside.
Have a bowl of cold water at the ready. Put the rest of the ingredients into a heavy bottom saucepan and dissolve the sugar and cornflour over a medium heat stirring continuously.
You will start to see small lumps form, at this point whisk it until it’s smooth and looks like glue. Switch back to a spatula, you will need a spatula to gently and continuously scrap the sides and bottoms of the pan. You have to keep it moving and it will take a while so get comfortable! In about 20 minutes after the lumps, it’ll start to hiss and bubble. This is only you’re half way mark. It needs to cook for another 20-30 minutes to get the correct texture.
Once you have passed the 20-30 minutes you can start testing. Place about a teaspoon of the goo, as I referred to it, into the cold water press gently together with your fingers if it crumbles apart it needs to cook a bit longer, if it gently gives and stays intake you’re good to go.
Take off the heat and dollop the goo into your prepared tin. Smooth it with the spatula as well as you can and sprinkle another 50g of coconut on top. Press it down with your hand to flatten.
Leave to cool overnight or about 8-12 hrs. It should be springy to the touch and no indentations left. Cut it up half into cubes and the other half into tiny pieces toss all of it in the rest of the coconut. Make sure to keep it in an open bowl, as it will sweat if kept in an airtight container. Eat within a week.
White “Witch” Chocolate Ice Cream
This ice cream has a custard base and like the Turkish Delight requires stirring, but not nearly as much. On it’s own it’s a gorgeous decadent ice cream, the Turkish Delight offers a reprieve of that richness. It’s a sweet surprise that the Turkish Delight gives the ice cream. I wasn’t sure how it would turn out and I’m happy I took the risk as it was delicious.
230g white chocolate, broken up
250ml whole milk
pinch of salt
5 large egg yolks
500ml double cream
Have everything ready: place the broken up white chocolate in a bowl with a sieve over the top, have your eggs separated, gently whisked and the double cream measured out.
Then in a saucepan gently heat the milk, sugar, and salt. Once the sugar is dissolved and the milk mixture is warm slowly pour it onto the egg yolks, whisking constantly, then pour back into the saucepan.
Stir continuously over a medium heat with a spatula, if your spatula with stood the heat of the Turkish Delight it’ll be safe to use here, scrap the bottom and keep the mixture moving. It’s ready when the mixture coats the spatula.
Pour the custard over the white chocolate through the sieve. Stir until all the chocolate is melted and the mixture is smooth, then stir in the cream. In the ice bath that you had prepared stir the mixture until it’s completely cool. Chill in the refrigerator overnight or until thoroughly chilled. Then freeze in your ice cream machine according to the machines instructions.
To Finish: Fold the tiny bits of Turkish Delight into the ice cream before placing in the freezer. Freeze in the freezer and then serve it up whenever you’re feeling a bit witchy.
If you like my ice cream find it on The Chronicles of Narnia Food & Feasts page and click like below my entry! If you see any other fun Narnia inspired treats you should like them too!! I hope I have inspired you to re-create this ice cream or create something of your own based on this beloved series! I can't wait to see what you come up with!
Would you like to win a complete set of The Chronicles of Narnia?? Maybe for you? Or someone you'd like to share the magic of Narnia with? Whoever it's for there are 4 ways to enter!
- Leave a comment below telling me who your all time favorite villain is!
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If the comments aren't separate they will be counted as one. UK Residents only. Winner will be chosen at random at the end of the Narnia Food & Feasts competition. To find out if you won you will have to come back to check and you will have 48 hours to email me with your details or another winner chosen by random will be chosen. Good Luck!
notes: I’m and 80’s kid (if you didn't guess that from me just celebrating my 30th birthday!); Turkish Delight is adapted from Sugar & Spice by Gaitri Pagrach-Chandra and the White Chocolate Ice Cream is from The Perfect Scoop by David Lebovitz; I have had a quick look and an easy way to re-create this ice cream is to buy white chocolate ice cream (Waitrose was the only place I saw online that sells it) and buy some Turkish Delight, chocolate covered would ruin the snowy white affect, but either would do. Dish up the ice cream and sprinkle Turkish Delight on top! Easy Peasy.