Turkish coffee ice cream

Turkish coffee ice cream

By
From
New Middle Eastern Food
Makes
1.5 litres
Photographer
Mark Roper

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 free-range egg yolks
60ml tia maria
1 litre cream

Method

  1. In a saucepan, slowly bring the sugar, water, glucose, cardamom and coffee to the boil so the sugar dissolves completely. Simmer for 5 minutes. Pour the syrup over the chocolate and stir until it melts. Whisk the egg yolks at high speed until 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 the mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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