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.
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
Lightly whisk the egg yolks and the remaining
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.
© 1998 Joyce Goldstein. All rights reserved.