• Nikki Glekas

GREEK COFFEE ICE CREAM


There is no better recipe for summer than Greek Coffee Ice Cream. I had so much fun filming this episode because this is probably one of my favorite hot weather recipes of all time. It was a hugely popular dessert we served at our Greek restaurant, and you’ll find this all over Greece when you visit. This is a really strong, creamy ice cream that is rich and wonderful. Yes, it does contain caffeine, so exercise caution when giving it to children!

One of the keys to the rich flavor of the ice cream is the two coffee varieties. Greek coffee is strong and this ice cream is strong too. The richness of the texture comes from the custard. I know many people find it intimidating to cook with eggs on the stovetop, but tempering them is not nearly as hard as you think. Once you master it you can make nearly any kind of flavor ice cream you’d like. When you watch the episode, you’ll see how I do it. It really is very straightforward!



When making this recipe be sure to read the directions so you have ample chilling time. There is, unfortunately, nothing you can do to speed this part up. The ice cream chills twice – after you make the custard, and after it runs through the ice cream machine. Once it is truly prepared the consistency should be firm, and the flavor should taste of creamy, strong coffee. To jazz it up you can add a little drizzle of chocolate sauce to make it mocha, or top it with a generous dollop of whipped cream.

I hope you enjoy this hot weather treat this summer. It’s so much fun to scoop into a dish on a hot summer night by the pool. I can’t think of any better way to cool down. Happy summer!

Greek Coffee Ice Cream

This ice cream is one of my favorite summer desserts. Once you master making ice cream at home, I guarantee you’ll do it all the time. The key is using two types of Greek coffee to give it the sweet, strong flavor. If you really want to dial it up add chocolate sauce to make it mocha!

Makes 2 quarts

1 ½ cup water

2 cups granulated sugar

3 cups heavy cream

6 egg yolks

3 tbsp frappe coffee

3 tbsp Greek Coffee

Instructions

To make the simple syrup, bring the water and sugar to a boil in a saucepan until the sugar is completely dissolved and the mixture is translucent.

Bring the heat under the double boiler to medium and add the simple syrup. Then add the cream and milk and stir until the simple syrup dissolves into the milk. Vigorously whisk in the egg yolks one at a time until they are all in and completely smooth. Stir the mixture in the double boiler for about 20 minutes until it thickens enough that you can dip a wooden spoon into the mixture and trace a line with your fingertip and it will stay.

Add the frappe and stir until the coffee is dissolved. Remove the mixture from the heat and allow to cool for 5 minutes.

Place a 10-cup container on the countertop and strain the cooled mixture from the oven into the container. Stir in the Greek coffee and mix until dissolved. Cover the bowl with plastic wrap and refrigerate overnight. Put the bowl from ice cream machine in freezer overnight.

The next day, pour the mixture into the frozen ice cream maker bowl and process according to machine directions.

Transfer the ice cream to a container with a lid and place the ice cream in the freezer until it’s the serving consistency you’d like. About 30 minutes or longer.



Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.

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