Diana says the pink grapefruit and basil ice cream is the best of the lot, but I really liked the sound of the Turkish coffee inspired one in the 'take me back to Istanbul' menu.
It has a few things to recommend it; it doesn't need churning, it doesn't need much preparation time, it mostly uses store cupboard stuff, and for ice cream it's relatively low sugar (relatively). It's also delicious.
An ice cream maker is one of my favourite kitchen gadgets, but I'm on my 4th one now, they keep developing leaks, or the paddles break (although that was actually my fault) so recipes that don't need churning are handy. I also far prefer home made ice cream, it doesn't keep so well, but you know exactly what's in it, it's easy to make, and when you find a good flavour it's a beautiful thing.
This one is particularly easy to make, and was even light on the washing up - so many things to recommend it...
It makes about 500 ml. You need 2 tablespoons of instant espresso powder, and the ground seeds from around 10 cardomom pods (I'll buy ground cardamom before I make this again, but have a feeling the extra cardomom hit you get when you find yourself chewing a bit of seed is worth the effort of doing it the hard way). Mix with 2 tablespoons of boiling water and leave to cool. Meanwhile whisk 300ml of double cream with roughly have a tin of condensed milk (175g if you want to be precise) until quite thick. Then stir in the coffee mix, pour into a suitable container and freeze.
This was a good eating consistency after about 3 hours, and otherwise wants a good few minutes to soften before it can be scooped. It has an excellent coffee kick, the cardomom comes through better than I expected, and is particularly good with a dribble of maple syrup over the top.
This looks really nice. We have an ice-cream machine but seldom make the effort of taking it out. If I get a chance I must check this book out. :)
ReplyDeleteThe book is brilliant, I’m a big fan of home made ice cream too.
DeleteI keep forgetting to put my ice-cream maker bowl in the freezer (not that there's room). So I like the sound of a no churn mix, especially coffee flavoured.
ReplyDeleteIt’s a really good one. Home made doesn’t keep well, but if it’s hot and there are a couple of you to get through it over a few days, it’s far better than the bought stuff. There’s a Sarah Raven Strawberry and black pepper ice cream I really love too.
DeleteI made something similar to this years ago, but as a kulfi rather than an ice-cream (https://en.wikipedia.org/wiki/Kulfi), think it must have been in a "world" cookery book, that tells you lovely stories about places as well as the recipes - it was delicious. Must try this version. Wonderful for hot summer weather.
ReplyDeleteThis one borrows the flavours of Turkish coffee, so that sounds right. It’s a nice grown up (but not to grown up) flavour which is rich enough to be satisfying in small quantities. One of the things I like about making stuff like this is that I can see exactly how much sugar is in it - there’s nothing like weighing it out to really appreciate what you’re eating, and then decide if it’s worth it.
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