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easy ice cream recipe coffee dessert
Photo credit Michael Persico

Turkish Coffee Ice Cream

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5 from 1 review

For me, the best ice cream is coffee ice cream. It is a perfect balance of bitter and sweet. Our version uses Turkish-style coffee and a bit of cardamom to add Arabic flavor. Because the coffee is so finely ground, we don’t strain it all out before we freeze it, which gives the finished ice cream a nice speckled look and texture.

  • Total Time: 24 hours
  • Yield: 1 quart

Ingredients

Units
  • 2 cups heavy cream
  • cup milk
  • ¼ cup ground Turkish coffee
  • 5 cardamom pods
  • 6 large egg yolks
  • ¾ cup sugar

Instructions

  1. Combine the cream, milk, coffee and cardamom in a medium saucepan over medium-high heat and bring to a boil. Remove the saucepan from the heat and let the mixture steep for 10 minutes.
  2. Combine the egg yolks and sugar in a large heatproof bowl set over a pot of simmering water. (The bottom of the bowl shouldn’t touch the water.) Whisk until the sugar is dissolved and the mixture falls from the whisk in ribbons when you lift it out of the bowl, about 2 minutes. Add the cream mixture and stir with a rubber spatula, scraping the sides to prevent coagulation, until the mixture reaches 180°F.
  3. Strain out some of the coffee grounds, pour into a container, cover, and refrigerate overnight. Churn in an ice cream maker according to the manufacturer’s instructions.
  • Author: Chef Michael Solomonov
  • Prep Time: 5 minutes + chill overnight
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Israeli