TURKISH COFFEE ICE CREAM
This is not a Turkish recipe, but an ice cream inspired by the flavors of the thick coffee you're served in Istanbul. It's the simplest ice cream I make: mix and freeze.
Provided by Diana Henry
Categories Dessert
Time 3h30m
Number Of Ingredients 5
Steps:
- In a small bowl, combine the espresso powder, boiling water, and ground cardamom. Let cool to room temperature.
- Using a stand mixer, an immersion blender, or a handheld electric mixer, beat the cream and condensed milk until the mixture is thick and airy, sorta like loosely whipped cream minus the soft peaks, 2 to 5 minutes. Stir in the cardamom coffee mixture.
- If using an ice cream maker, dump the mixture into the maker and process according to the manufacturer's instructions, about 20 minutes. Serve the ice cream immediately if you like a soft-serve consistency or transfer the ice cream to a container, cover, and freeze for at least a few hours if a harder consistency is desired.If not using an ice cream maker, scrape the ice cream into a container of some sort, cover with plastic wrap or a lid, and freeze until softly firm, sorta like soft-serve consistency, 3 to 5 hours, or very firm, up to 24 hours. It's that simple. The ice cream really doesn't need to be churned or even stirred.
Nutrition Facts : ServingSize 1 (1/2 cup), Calories 310 kcal, Carbohydrate 26 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 69 mg, Fiber 1 g, Sugar 21 g
TURKISH COFFEE ICE CREAM
This recipe is an attempt to emulate 'Turkish Coffee Ice Cream' made by an ice cream maker in Santa Barbara, California. It comes very close. If you like coffee-flavored ice cream, you'll like this.
Provided by MARILYN PERZIK
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 7h30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
- Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 54.4 g, Cholesterol 218.4 mg, Fat 20.7 g, Protein 4.6 g, SaturatedFat 12 g, Sodium 44.1 mg, Sugar 52.2 g
TURKISH COFFEE CHOCOLATE CHIP ICE CREAM
Cardamom and your favorite ground coffee beans make this rich and flavorful ice cream simply delicious! Serve in a cappuccino cup with clotted cream and a dusting of cocoa powder.
Provided by Garrett
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
- Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 37.1 g, Cholesterol 84.6 mg, Fat 27.2 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 16.8 g, Sodium 37.4 mg, Sugar 34.1 g
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