Coffee-Cardamom Ice Cream with Figs
A sophisticated frozen dessert combining the rich flavors of espresso and cardamom in a creamy ice cream base, served with crispy phyllo shards and fresh figs for an elegant presentation.
Ingredients
- •¾ cup heavy cream
- •4 teaspoons instant espresso powder
- •1 cup nonfat sweetened condensed milk
- •¾ cup lowfat plain yogurt
- •½ teaspoon ground cardamom
- •1 spray Vegetable oil cooking spray
- •1 sheet phyllo dough
- •6 whole figs
- •sliced
Cooking Instructions
- 1.
In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 teaspoon warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.
368 min