Turkish Coffee Ice Cream
Ingredients
- 1 ½ cups water
- 2 cups white sugar
- 1 ½ cups heavy cream
- 1 ½ cups milk
- 6 egg yolks
- 3 tablespoons instant coffee granules
- 2 tablespoons finely ground coffee (Optional)
Shop ingredients
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Instructions
- 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.
Source
Original recipe: View Original