Turkish Coffee Ice-Cream
Not so long back we had a quick look at the impact that coffee had in the Ottoman Empire and how it spawned a vitally crucial part of coffee’s progression across Europe. Not to mention passing over the unique method of brewing that rose to prominence on both sides of the Bosphorus.
As you will know to make an authentic cup of Turkish coffee you will need a cezve (or an ibrik if you prefer) to heat the grinded coffee and water over the stove. The result, especially when spices are added, is a robust jolt of coffee that is unlike any other you are likely to find.
It is by no means your standard espresso.
But, just like any variation of coffee, it can be used in other aspects of cooking. And with Turkish coffee being so recognisable – and not to mention powerful – it can transform your cook-book in an instant.
Now that we are in March and the weather appears to be turning around, bringing that odd yellow orb in the sky into our view, we thought it’d be a great time to proclaim that summer is almost here!
Okay, we might be a little presumptuous with that claim but we’re a glass half full type of group!
Here’s a recipe we hope you’ll use. (It’s never too cold for ice cream anyway).
It’s very easy to make but provides a complex and fulfilling kick you’d associate with a serving of Turkish coffee.
Ingredients
- 500ml double cream
- 2 tablespoons ground coffee beans (finely ground instant or espresso powder will do, but for an genuine method we recommend using grinding your own beans)
- Sprinkle of cardamom, nutmeg or cinnamon (optional)
- Sugar, to taste.
Method
- Make the Turkish Coffee as normal and then pour, sludge and all, into a bowl
- Add the cream and mix well until a soft peak forms.
- Transfer straight into airtight containers and place them in the freezer overnight
It’s that simple!
picture: Whitney (flickr) under Creative Commons