TURKISH COFFEE ICE CREAM
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.
Provided by MARILYN PERZIK
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 7h30m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Pour into an ice cream maker and freeze according to manufacturer's directions.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 54.4 g, Cholesterol 218.4 mg, Fat 20.7 g, Protein 4.6 g, SaturatedFat 12 g, Sodium 44.1 mg, Sugar 52.2 g
TURKISH COFFEE CHOCOLATE CHIP ICE CREAM
Cardamom and your favorite ground coffee beans make this rich and flavorful ice cream simply delicious! Serve in a cappuccino cup with clotted cream and a dusting of cocoa powder.
Provided by Garrett
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
- Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 37.1 g, Cholesterol 84.6 mg, Fat 27.2 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 16.8 g, Sodium 37.4 mg, Sugar 34.1 g
COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES
Steps:
- Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
- Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
TURKISH DELIGHT ICE CREAM
This was made for a special occasion, you can choose your wine. I bought A Brown Brothers Orange and Flora Dessert Wine. It made a lovely complement. Sweet and fruity. All those who supped enjoyed.
Provided by BluejeanBaby
Categories Frozen Desserts
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
- Chop Turkish Delight into pieces (I made them eighths).
- Open the wine! Really a cup might be a bit much--add in generous sloshes!
- Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
- Fold in a good slosh of wine.
- Add more ice cream and more wine.
- If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
- Fold in Turkish Delight, then nuts.
- Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
- Serve. You could garnish this with more chopped Turkish Delight.
Nutrition Facts : Calories 596.9, Fat 37.4, SaturatedFat 17.3, Cholesterol 99, Sodium 182.3, Carbohydrate 56.2, Fiber 3, Sugar 48.8, Protein 9.2
CHOCOLATE CHIP ICE CREAM
Make and share this Chocolate Chip Ice Cream recipe from Food.com.
Provided by Late Night Gourmet
Categories Ice Cream
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
- In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
- Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
- Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
- Cool the mixture completely. Process the mixture according the ice cream machine's instructions. Half-way through the churn, slowly pour the chocolate chips inches If the freezer bowl is too small for the entire batch, then split the chips and custard up evenly.
Nutrition Facts : Calories 259, Fat 13.1, SaturatedFat 7.4, Cholesterol 109.2, Sodium 81.3, Carbohydrate 34.4, Fiber 1.1, Sugar 29.1, Protein 4.4
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