Turkish coffee ice-cream

Turkish coffee ice-cream

By
From
Arabesque
Serves
8
Photographer
William Meppem

Turkish coffee makes a simply superb ice-cream. Rich, smoky and very adult, it is delicious with a steamed chocolate pudding, a hot chocolate soufflé, roasted pears or hazelnut florentine biscuits. Even a simple mix of summer berries works beautifully.

Ingredients

Quantity Ingredient
200g caster sugar
1/2 cup water
100g liquid glucose
3 cardamom pods, cracked
100g dark-roasted plain turkish coffee, finely ground
60g best quality dark chocolate
12 egg yolks
1/4 cup tia maria
1 litre thickened cream

Method

  1. Place the sugar, water, glucose, cardamom and coffee in a pan and slowly bring to the boil, making sure the sugar dissolves completely. Simmer for 5 minutes then pour over the chocolate and stir until it melts.
  2. Whip the egg yolks at high speed until they are light and fluffy. Strain the coffee-chocolate mixture though a coffee filter into the egg yolks and beat for 1 minute. Add the Tia Maria and cream and refrigerate for 1 hour. Pour into an ice-cream machine and churn according to the manufacturer’s instructions.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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