Turkish delight ice cream
Put the Turkish delight in a pan with 5 tablespoons water, and cook over a low heat, stirring, until the mixture has almost melted. Stir into the custard.
Lightly whip the cream until it forms soft peaks, then fold gently into the custard. Stir in the rose water.
Pour the mixture into a 1.2-litre/2pt loaf tin lined with cling film, and freeze for at least 4 hours.