Page 19 - Allison's Magazine ~ Issue #99

This sweet, homemade ice cream with a bit of a caffeinated kick is the
perfect dessert for a dinner party with friends. The nuanced flavor of the
sesame caramel sauce will have everyone giving you a standing ovation.

SERVES 6–8

TURKISH COFFEE

ICE CREAM WITH

SESAME CARAMEL

INGREDIENTS: INSTRUCTIONS:

Ice cream: 1 Pour heavy cream and half-and-half into a medium-sized pot, and cook at
2 cups heavy cream medium-low heat. Whisk in coffee, salt, sugar, vanilla, and cardamom. Steep
1 cup half-and-half for 10 minutes, and strain out coffee grounds. Cool mixture completely in the
½ cup ground coffee refrigerator for at least 2 hours, up to overnight.
1 teaspoon salt
2 /3 cup granulated sugar 2 Place coffee mixture into an ice cream maker following manufacturer’s
2 teaspoons vanilla instructions, and freeze until firm.
2½ teaspoons ground cardamom
3 In a medium pot over medium-high heat, dilute sugar in water, and simmer
Sesame caramel: while whisking until sugar caramelizes to a golden brown, about 8–10 minutes.
1 cup granulated sugar Remove caramel from heat, and whisk in cream and butter, creating a sauce. Stir
1 /3 cup water in sesame seeds, and let cool to room temperature.
¾ cup heavy cream
3 tablespoons butter 4 To serve, scoop ice cream into bowls, and drizzle with sesame caramel.
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

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