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Turkish coffee ice-cream
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Makes: About 500ml
2 tbsp instant espresso coffee powder
Seeds from 10 green cardamom pods, ground
300ml double cream
175g condensed milk
1. Mix the coffee, 2 tablespoons of boiling water and the ground cardamom seeds together. Leave to cool.
2. Beat the cream and condensed milk together using electric beaters until the mixture is quite thick, then stir in the spiced coffee.
3. Scrape into a container, cover with clingfilm or a lid and freeze. It doesn’t need to be churned. This ice cream becomes very firm, so you need to take it out of the freezer about 20 minutes before you want to serve it.
This recipe was first published in June 2018.