Turkish Coffee Ice Cream Recipe

• ½ cups Water
• 2 cups White Sugar
• 1½ cups Heavy Cream
• 1½ cups Milk
• 6 Egg Yolks
• 3 tbsp Instant Coffee Granules
• 2 tbsp Coffee (finely ground, optional)

• Combine water and white sugar in a saucepan on high flame.
• Stir to dissolve the sugar.
• Boil the water till the syrup turns clear.
• Pour the syrup into a double boiler.
• Add heavy cream and milk. Whisk till the syrup dissolves in the milk.
• Add egg yolks and instant coffee granules. Whisk till the mixture is completely incorporated.
• Simmer water in a pan.
• Place the double boiler over the simmering pan.
• Stir and cook till the custard thickens and sticks to the back of the spoon, for about 10 minutes.
• Pour the mixture through a mesh strainer into a bowl.
• Add ground coffee and stir.
• Refrigerate the custard for several hours till it turns cold.
• Remove and pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.