Turkish coffee ice cream from Zahav: A World of Israeli Cooking (page 354) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tehina shortbread cookies; Chocolate babka

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on June 11, 2018

    This is good. So creamy, so rich, and the coffee/cardamom flavor just sings. I did make a few changes, but I don't think they affected the final deliciousness. I used lactose-free half and half instead of a mix of cream (2 cups) and milk (2/3 cup). A bit less fat overall, probably, but the ice cream was rich enough and the texture was still very creamy and since they don't make lactose-free cream yet.... sigh. I also used decaf instant espresso powder in place of Turkish coffee. I keep this on hand for baking (no caffeine before bed for the DH) and while the fact that it dissolves fully might have slightly changed the appearance, the coffee flavor is still strong with it, so it worked. This really was SO good.

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