Turkish Coffee Ice Cream

Preparation info

  • Difficulty


  • Makes

    1½ quarts

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I love the ritual of making Turkish coffee. So much so, that I let the coffee boil up an odd number of times—three, five, or seven, as tradition demands. There is less mystery involved in making the ice cream, but it has all the taste of a good rich cup of Turkish coffee. The only drawback is that after eating it, there are no coffee grounds to tell your fortune.


  • 7 cups heavy cream
  • cups espresso coffee beans
  • 1 cup sugar
  • 9 large egg yolks
  • 1 tablespoon rosewater
  • ½ teaspoon ground cardamom


Heat the cream to boiling in a large saucepan. Remove from the heat and stir in the coffee beans. Let steep 2 to 2½ hours. Strain the cream into another saucepan, add ½ cup sugar, and reheat to boiling, stirring to dissolve the sugar.

Lightly whisk the egg yolks and the remaining ½ cup sugar until blended. Whisk in about 1 cup of the hot cream mixture, then whisk into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes. Do not boil.

Strain the custard into a mixing bowl and place immediately in a larger bowl filled with ice water. Stir in the rosewater and cardamom. Chill the custard well. Freeze in an ice cream maker according to the manufacturer’s instructions.