Rating: 3.43 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
7 hrs
total:
7 hrs 30 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

413 calories; protein 4.6g; carbohydrates 54.4g; fat 20.7g; cholesterol 218.4mg; sodium 44.1mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
02/18/2010
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! Read More
(30)

Most helpful critical review

Rating: 3 stars
03/15/2010
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. Read More
(8)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/18/2010
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! Read More
(30)
Rating: 4 stars
03/08/2011
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. Read More
(10)
Rating: 3 stars
03/15/2010
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. Read More
(8)
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Rating: 1 stars
08/06/2012
I did not care for this. Read More
(3)
Rating: 3 stars
10/29/2013
I have more a question/theory than an actual rating. I thought this a bit thin, is there by chance an error in amounts of ingredients? I think if it were 1/2 cup of water rather than 1 1/2 cups, it might make more sense. Can the author reply? Read More
(1)