Ingredients
Units
- 2 cups heavy cream
- ⅔ cup milk
- ¼ cup ground Turkish coffee
- 5 cardamom pods
- 6 large egg yolks
- ¾ cup sugar
Instructions
- 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.
- 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.
- 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.
- Prep Time: 5 minutes + chill overnight
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Israeli