This has got to be one of my favorite ice cream flavors. As a child, I hated coffee but loved coffee desserts! This one gets a special hit of freshly ground cardamom and crunchy bits of salted cashews and pistachios.
In the heat of summer, turning on your oven for a baked treat is a serious commitment. Nothing better than a frozen sweet ending to cool things down.
Turkish Coffee Ice Cream
- 8 green cardamom pods, shells removed and discarded and seeds saved
- 1/4 tsp ground cinnamon
- 3 Tbsp espresso powder
- 3 Tbsp hot water
- 500 ml heavy cream
- 1 can condensed milk
- Handful of salted cashews and pistachios, chopped, for serving
Roughly ground up the cardamom seeds using a mortar and pestle. Add the cinnamon and espresso powder and continue to ground away until powdery. Add the hot water directly into the mortar and pestle and stir through.
Meanwhile, whip the cream until stiff. With the motor running slowing pour in the condensed milk in a steady stream. Add the coffee mixture to the cream and mix until combined. Pour the contents into a large freezer safe plastic container, cover and freeze for at least 4 hours or overnight.
Remove the container about 5 minutes prior to serving to soften slightly. Serve generous scoops of ice cream sprinkled with chopped nuts. Heaven!