A Different Kind of Holiday Dinner

Turkish Coffee Ice Cream with Sesame Caramel

recipe by patterson watkins
 photo by shana smith

Turkish Coffee Ice Cream with Sesame Caramel

recipe by patterson watkins
photo by shana smith

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

Ice cream:
  • 2 c. heavy cream
  • 1 c. half-and-half
  • ½ c. ground coffee
  • 1 tsp. salt
  • ⅔ c. granulated sugar
  • 2 tsp. vanilla
  • 2½ tsp. ground cardamom
Sesame caramel:
  • 1 c. granulated sugar
  • ⅓ c. water
  • ¾ c. heavy cream
  • 3 tbsp. butter
  • 1 tbsp. white sesame seeds
  • 1 tbsp. black sesame seeds


Print Recipe
  1. Pour heavy cream and half-and-half into a medium-sized pot, and cook at medium-low heat. Whisk in coffee, salt, sugar, vanilla, and cardamom. Steep for 10 minutes, and strain out coffee grounds. Cool mixture completely in the refrigerator for at least 2 hours, up to overnight.
  2. Place coffee mixture into an ice cream maker following manufacturer’s instructions, and freeze until firm.
  3. In a medium pot over medium-high heat, dilute sugar in water, and simmer while whisking until sugar caramelizes to a golden brown, about 8–10 minutes. Turn off heat, and whisk in cream and butter, creating a sauce. Stir in sesame seeds, and let cool to room temperature.
  4. To serve, scoop ice cream into bowls, and drizzle with sesame caramel.
    5. Serves 6-8

Posted in December 2019 on Oct 25, 2019