Turkish Coffee Chocolate Chip Ice Cream Recipes

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.

Steps:

• Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
• Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
• Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
• Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
• Cover and freeze until completely set, at least 4 hours or preferably overnight.
• To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

Steps:

• Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
• Chop Turkish Delight into pieces (I made them eighths).
• Open the wine! Really a cup might be a bit much--add in generous sloshes!
• Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
• Fold in a good slosh of wine.
• Add more ice cream and more wine.
• If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
• Fold in Turkish Delight, then nuts.
• Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
• Serve. You could garnish this with more chopped Turkish Delight.

Steps:

• In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
• Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
• Add Chocolate Chips when desired consistency is reached.
• Serve immediately or store in the freezer in an airtight container.