Coffee-Cardamom Ice Cream With Figs
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
52
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a bowl, beat cream until doubled in size; set aside
2
In another bowl, dissolve espresso powder in 1 teaspoon warm water
3
Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated
4
Cover with plastic wrap and freeze until solid, 6 hours
5
Heat oven to 350°F
6
Coat a baking sheet with cooking spray
7
Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again
8
Bake until brown and crisp, 7 to 8 minutes
9
Let cool; shatter phyllo with your hands into small shards
10
Divide ice cream, phyllo pieces and figs among 6 bowls
11
In a bowl, beat cream until doubled in size; set aside
12
In another bowl, dissolve espresso powder in 1 teaspoon warm water
13
Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated
14
Cover with plastic wrap and freeze until solid, 6 hours
15
Heat oven to 350°F
16
Coat a baking sheet with cooking spray
17
Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again
18
Bake until brown and crisp, 7 to 8 minutes
19
Let cool; shatter phyllo with your hands into small shards
20
Divide ice cream, phyllo pieces and figs among 6 bowls