Turkish Coffee Ice Cream Recipes

TURKISH COFFEE ICE CREAM

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.

TURKISH COFFEE ICE CREAM

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.

TURKISH COFFEE CHOCOLATE CHIP ICE CREAM

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.

TURKISH COFFEE

Steps:

• Bring water and sugar to a boil in ibrik.
• If you do not have an ibrik, a small saucepan will work.
• Remove from heat, add coffee and cardamom.
• Return saucepan to heat and allow to come to a boil.
• Remove from heat when coffee foams.
• Again, return to heat, allowing to foam and remove from heat.
• Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
• Cardamom pod may be served in cup for added flavor.
• TURKISH COFFEE TIPS:.
• ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water.

TURKISH COFFEE PUDDING

Steps:

• Combine 1 3/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer. Whisk yolks and brown sugar in medium bowl. Gradually whisk hot cream mixture into yolk mixture; return to pan. Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes. Strain through fine-mesh strainer into 2-cup measuring cup. Divide pudding among 6 demitasse cups. Refrigerate until set, about 5 hours. (Can be made 1 day ahead. Keep chilled.)
• Whisk remaining 1/2 cup cream in medium bowl until peaks form. Whisk in remaining 1 tablespoon Kahlúa. Top each pudding with whipped cream. Sprinkle with additional espresso powder and additional cardamom.

COFFEE ICE CREAM

Steps:

• In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
• Add the milk, vanilla and coffee.
• Whisk until blended.
• Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Prepare the ice cream in an ice-cream maker according to manufacturer's directions.