According to wikipedia, Turkish coffee is not a blend of coffee but a method of preparing coffee… in which case, this ice cream flavor should be renamed Cardamom Coffee but what the heck. :) This recipe is similar to the Black Coffee ice cream recipe but I tried something different this time: I put my ground coffee in a nutmilk bag and immersed this in the base for steeping instead of straining out the coffee later. It works!
HAPPY BIRTHDAY, FRED! Fred and Sarah requested something with Chimay and we were all intrigued by this Serious Eats: Gingerbread Trappist Ale ice cream recipe. I referred to the Gingerbread recipe by Scoop Adventures and came up with this adaptation which is - whoa - quite intense and rich. Happy Half-Christmas!
3/30/2012: TAKE TWO. I have modified this recipe - much simpler and tastes better! Instead of steeping the cake in the ice cream base as I had done previously (the result was way too rich!), the cake is now tossed with the caramelized pineapple and cherries, and folded later into the ice cream. P.S. I used Dole canned pineapple like in the original recipe. Photos: HERE and HERE. HAPPY BIRTHDAY NATHAN! xox
Source The original recipe calls for home-roasted pumpkin but I am lazy so I used Trader Joe’s canned pumpkin puree. My Chinese Five Spice powder is from an Asian supermarket and consists of: Annatto, Cumin, Cinnamon, Clove and Aniseed.
For his birthday, my friend Jim Cherry requested a “Cherry Nut” flavor so I have made a Walnut Ice Cream with Roasted Cherries. HAPPY BIRTHDAY JIM! P.S. I added 1 tablespoon of brandy to the cherries after roasting. Recipe Source