Turkish Coffee Ice Cream

Preparation info

  • Makes

    1½ quarts

    • Difficulty

      Medium

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.