Best 4 Turkish Coffee Chocolate Chip Ice Cream Recipes
Indulge your taste buds in a harmonious blend of Turkish coffee and rich chocolate chips, swirled into a creamy and luscious ice cream. This unique dessert seamlessly merges the bold flavors of Turkish coffee with the classic indulgence of chocolate, creating a symphony of flavors that will tantalize your senses. Discover the culinary journey that awaits as we delve into the delectable recipes that await within this article.
From the traditional Turkish coffee preparation method, using finely ground coffee beans and a unique brewing technique, to the velvety smooth ice cream base infused with the essence of Turkish coffee, each step is carefully explained to ensure the perfect balance of flavors. Whether you prefer a rich and intense coffee flavor or a milder, more subtle infusion, the adjustable coffee syrup recipe allows you to customize the intensity to your liking.
Immerse yourself in the delightful combination of Turkish coffee and chocolate chips, as they harmoniously blend within the ice cream, creating pockets of rich, bittersweet chocolate that burst with flavor in every bite. We provide variations for both homemade and store-bought ice cream, catering to different preferences and skill levels.
Get ready to embark on a culinary adventure that will leave you craving more. With its captivating aroma, velvety texture, and symphony of flavors, this Turkish coffee chocolate chip ice cream promises to become a favorite in your dessert repertoire. So, gather your ingredients, don your apron, and prepare to indulge in this extraordinary frozen treat.
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 ICE CREAM
This is not a Turkish recipe, but an ice cream inspired by the flavors of the thick coffee you're served in Istanbul. It's the simplest ice cream I make: mix and freeze.
Provided by Diana Henry
Categories Dessert
Time 3h30m
Number Of Ingredients 5
Steps:
- In a small bowl, combine the espresso powder, boiling water, and ground cardamom. Let cool to room temperature.
- Using a stand mixer, an immersion blender, or a handheld electric mixer, beat the cream and condensed milk until the mixture is thick and airy, sorta like loosely whipped cream minus the soft peaks, 2 to 5 minutes. Stir in the cardamom coffee mixture.
- If using an ice cream maker, dump the mixture into the maker and process according to the manufacturer's instructions, about 20 minutes. Serve the ice cream immediately if you like a soft-serve consistency or transfer the ice cream to a container, cover, and freeze for at least a few hours if a harder consistency is desired.If not using an ice cream maker, scrape the ice cream into a container of some sort, cover with plastic wrap or a lid, and freeze until softly firm, sorta like soft-serve consistency, 3 to 5 hours, or very firm, up to 24 hours. It's that simple. The ice cream really doesn't need to be churned or even stirred.
Nutrition Facts : ServingSize 1 (1/2 cup), Calories 310 kcal, Carbohydrate 26 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 69 mg, Fiber 1 g, Sugar 21 g
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
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.
Tips:
- For a richer flavor, use dark chocolate chips.
- To make the ice cream smoother, strain the coffee mixture before freezing.
- If you don't have an ice cream maker, you can freeze the mixture in a covered container and stir it every 30 minutes until it is firm.
- Serve the ice cream immediately or store it in the freezer for up to 2 weeks.
Conclusion:
This Turkish coffee chocolate chip ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet treat, give this recipe a try.
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