Coffee with black cardamom
Smoky Vanilla Coffee Ice Cream
Ingredients
1.5 cups heavy cream
3/4 cup whole milk
3 black cardamom pods
1/2 vanilla bean (or 1 tsp of vanilla extract)
3 tbsp instant coffee
2 eggs yolks
1/3 cup raw sugar
1/4 tsp gelatin (or equivalent)
Method Of Coffee With Black Cardamom
crack open the black cardamom pods and put the empty pods into a small pot and the seeds into a mortar. Grind the seeds into a fine powder and transfer it to the small pot. Slice open the vanilla bean and scrape out the seeds with the dull side of the knife. Add the seeds and the pod into the small pot. Next add the cream, milk, and instant coffee in the pot. Using a heat resistant plastic spatula, stir frequently over medium low heat until small bubbles appear along the edges (but do not let it boil). It should be about 10 minutes. Then turn heat off, cover, and let sit while you complete the next step. In a bowl, whisk together sugar, egg yolks and gelatine. Add a quarter of the mixture from the pot into the bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat the another quarter of the mix. Finally, pour everything in the bowl back into the pot while stirring with the plastic spatula. Return the pot to the stove and heat on medium low, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat back of a spoon. It should took about 10 minutes. Turn the heat of and sit for 5 minutes stirring frequently. Layer the bottom of a large bowl with ice cubes , and set a small metal bowl inside. Pour mixture through a strainer into the small metal bowl.Stir mixture occasionally to help cool faster. Once cool transfer mixture into a plastic airtight container and place in the refrigerator overnight. The following day take the vanilla bean out and pour the mixture into the ice cream machine and churn. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and seal with airtight cover. set freezer temperature to the coldest setting so the ice cream freezes faster.
Spiced Turkish Coffee Popsicles With Black Cardamom
Ingredients
400 ml freshly brewed coffee
1/4 tsp cinamon powder
1/4 tsp cardamom powder
1 tbsp maple syrup
1/2 cup (70 g) soaked cashew
1/4 cup (60 ml) coconut milk
50 g white chocolate, melted (optional)
Method
In a bowl, mix hot freshly brewed coffee with cardamom, syrup and cinamon and whisk until everything is well combined. Let it cool to room temperature. In the meantime, blend soaked cashews with creamy plant-based milk in a food processor or blender.
Option 1
First pour black coffee into popsicle moulds so that they are 70-80% filled with Turkish coffee (regular coffee works too). Now carefully fill up the rest with the cashew cream and stir carefully to create a marble pattern.
Option 2
Mix black coffee with 3/4 of the cashew cream until well combined and pour into a popsicle mould. Add more of the cashew cream if you like your coffee popsicles a little creamier or milky. Freeze for 4-6 hours or overnight.
Optional
take out the popsicles, place on parchment paper and drizzle with melted white chocolate. Put back into freezer for another 30-60 minutes.
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If you enjoy the recipes of coffee with black cardamom, let me know your reaction in the comment box for my inspiration. Thank you.
Smoky Vanilla Coffee Ice Cream
Ingredients
1.5 cups heavy cream
3/4 cup whole milk
3 black cardamom pods
1/2 vanilla bean (or 1 tsp of vanilla extract)
3 tbsp instant coffee
2 eggs yolks
1/3 cup raw sugar
1/4 tsp gelatin (or equivalent)
Method Of Coffee With Black Cardamom
crack open the black cardamom pods and put the empty pods into a small pot and the seeds into a mortar. Grind the seeds into a fine powder and transfer it to the small pot. Slice open the vanilla bean and scrape out the seeds with the dull side of the knife. Add the seeds and the pod into the small pot. Next add the cream, milk, and instant coffee in the pot. Using a heat resistant plastic spatula, stir frequently over medium low heat until small bubbles appear along the edges (but do not let it boil). It should be about 10 minutes. Then turn heat off, cover, and let sit while you complete the next step. In a bowl, whisk together sugar, egg yolks and gelatine. Add a quarter of the mixture from the pot into the bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat the another quarter of the mix. Finally, pour everything in the bowl back into the pot while stirring with the plastic spatula. Return the pot to the stove and heat on medium low, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat back of a spoon. It should took about 10 minutes. Turn the heat of and sit for 5 minutes stirring frequently. Layer the bottom of a large bowl with ice cubes , and set a small metal bowl inside. Pour mixture through a strainer into the small metal bowl.Stir mixture occasionally to help cool faster. Once cool transfer mixture into a plastic airtight container and place in the refrigerator overnight. The following day take the vanilla bean out and pour the mixture into the ice cream machine and churn. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and seal with airtight cover. set freezer temperature to the coldest setting so the ice cream freezes faster.
Spiced Turkish Coffee Popsicles With Black Cardamom
Ingredients
400 ml freshly brewed coffee
1/4 tsp cinamon powder
1/4 tsp cardamom powder
1 tbsp maple syrup
1/2 cup (70 g) soaked cashew
1/4 cup (60 ml) coconut milk
50 g white chocolate, melted (optional)
Method
In a bowl, mix hot freshly brewed coffee with cardamom, syrup and cinamon and whisk until everything is well combined. Let it cool to room temperature. In the meantime, blend soaked cashews with creamy plant-based milk in a food processor or blender.
Option 1
First pour black coffee into popsicle moulds so that they are 70-80% filled with Turkish coffee (regular coffee works too). Now carefully fill up the rest with the cashew cream and stir carefully to create a marble pattern.
Option 2
Mix black coffee with 3/4 of the cashew cream until well combined and pour into a popsicle mould. Add more of the cashew cream if you like your coffee popsicles a little creamier or milky. Freeze for 4-6 hours or overnight.
Optional
take out the popsicles, place on parchment paper and drizzle with melted white chocolate. Put back into freezer for another 30-60 minutes.
see all random recipes
If you enjoy the recipes of coffee with black cardamom, let me know your reaction in the comment box for my inspiration. Thank you.
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