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Turkish Coffee Ice Cream

Turkish Coffee Ice Cream

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    7 h 30 m
MARILYN PERZIK

MARILYN PERZIK

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Pour into an ice cream maker and freeze according to manufacturer's directions.
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Reviews

Rhianna
26

Rhianna

2/17/2010

Creamy & luscious, with great coffee flavor ~ although I did change proportions of several ingredients. Instead of any instant, I used real Turkish coffee, which is ground to the finest grind possible ~ even finer than espresso! The coffee has about 10% cardamom powder added, so it is strongly flavored with it. (Some Turkish coffees have clove added instead, or no spice.) I basically made a Turkish coffee by simmering 3 Tblsp. of fine grinds in only 3/4 cup water with the sugar. The amounts of cream & sugar remained the same, but no more water was added, the milk was increased to 2-1/4 cups, & the yolks reduced to 4. I know! I've changed the original recipe enough & made my own, but it all started with this recipe. Thanks Marilyn Perzik! I highly recommend this unusual ice cream!

Scott
10

Scott

3/8/2011

Well this is the first time I've made ice cream and it turned out very well! It is EXTREMELY rich and creamy! Next time I will use less heavy cream as it does tend to coat the spoon and roof of your mouth. Not sure what the person did who said it tasted like ice... but mine was great! The ice cream was a little soft so I'll try using a little less sugar as I've been told the sugar will soften the ice cream. It is plenty sweet so using less sugar will not adversely affect the taste.

GingerBlue
6

GingerBlue

3/15/2010

I'm not sure why, but this wasn't all that good. Too sweet, I think. And the cream felt heavy and stuck on the roof of my mouth. It wasn't refreshing and yummy like most ice creams, rather it was sicky sweet and cloying. But the flavor itself was really good. (I mean, how can you go wrong...coffee, cream, sugar...yum.) Overcome the proportion and texture issues and this might have promise.

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