Coffee Ice Cream…and other obsessions

OK…I am obsessed.  (with things other than ice cream and the color of  this bowl…seriously, if only I could paint my world in that color, then I would be content.)

Obsessed with the new Mumford and Sons album, Babel.  I know it just came out Tuesday, but since Tuesday morning, I have listened to nothing but Mumford and his sons (who aren’t really his sons…it is just the band name, figured I should clarify that since my mom asked this question and she may not be the only one wondering about their relationship.)  It is on constant repeat or shuffle or whatever Apple is calling it these days.  I have been looking forward to this week since they first announced the release date earlier in the summer.  Pre-ordered the extended version as soon as it was possible.  Was giddy with pure excitement and adoration when I saw them in concert in August….where they played nearly half of their new album along with most of their first.  I have told everyone with ears about them and kidnapped several, making them listen or watch youtube videos of them.  I even have my dad listening to them…this my friends is a big feat…he is not a fan of newbies in the music world.  I stayed up well past my bedtime last Saturday to catch them on Saturday Night Live…keeping myself up, but also a good friend…who was kind enough to set his phone alarm to make sure we didn’t miss them … you see, SNL has way too many commercials and my eyes become quite heavy between segments.  My foot sleepily tapping along during both performances…knowing full well that I looked ridiculous tapping my foot while in my pajamas at midnight while laying on the couch on a Saturday night.  I could seriously sit and listen/watch them for hours at a time…the voice, the lyrics, the instrumentals…I am hooked.   People, I actually look forward to driving TO work…new music will do that to you.

So there, go and buy the album…I am 99.78654% sure you will love it…especially if you enjoyed their first album and if you are new to them (which I understand, there is a ton of music out there) get your butt over to itunes and thank me later!  suppose they need a spokeswoman?

 

On a completely different note … I made you coffee ice cream.  No bigs.

Coffee ice cream is a flavor I have recently started to correlate with fall.  A few years of repeat trips to Rhode Island, where cool September evenings were spent wolfing down waffle cones overflowing with a deliciously rich and strong coffee ice cream, are partly to blame.  If you are ever near Narragansett, Rhode Island…check out Brickleys.  If you are near Point Judith…check out Aunt Carries Ice Cream.  I have done extensive research and neither one will disappoint.  This I know.  But beyond trips to RI, coffee flavored treats are more welcoming in the fall and winter than mid-summer….and coffee ice cream is no exception.

Personally, I think coffee ice cream is best when eaten while lounging in sweats and a long sleeved t-shirt while watching the new NCIS or Grey’s Anatomy or New Girl or on cool Saturday afternoons while watching college football from the comfort of your couch. Or my favorite,  sitting on a beach, in jeans and a sweatshirt, where the salty air is slowly rejuvenating your summer weary soul, and the wind is whipping your hair…where you sit with your mom, aunt, and grandma, shoulder to shoulder.  Where words are not spoken beyond the ‘oh my Gods‘ or ‘why can’t we get this in Ohio?‘ or ‘I don’t think I should have eaten that last clam cake‘ or ‘suppose anyone would notice if I unbuttoned my jeans…I seriously might explode‘…

There are many recipes out there for coffee ice cream…but when I saw Ina Garten (an east coaster) steep whole coffee beans years ago on her show and then saw the same step repeated in David Lebovitz’s recipe … I knew this was the most important step … a step necessary in getting that uninhibited strong coffee flavor that is key to a true coffee ice cream.  Therefore, I should warn you, if you don’t like the taste of coffee…or prefer just a hint of coffee flavor…this is probably not for you.  Just sayin’.

And…I have a dream of making ice cream sandwiches with this ice cream…but instead of chocolate cookie, how about glazed donuts?  Yeah.  I went there.  And I don’t plan on returning.

 

 

Coffee Ice Cream...and other obsessions
 
Makes 1 quart Adapted from David Lebovitz, The Perfect Scoop
Ingredients
  • 1½ cups whole milk
  • ¾ cup sugar
  • 2 cups whole coffee beans (I used espresso roast, as that is what I had on hand and I truly wanted intense flavor. Can also use decaf)
  • Pinch of salt
  • 1½ cups heavy cream
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon heaping Espresso Powder
Instructions
  1. In a medium saucepan, combine whole milk, sugar, whole coffee beans, salt, and ½ cup heavy cream. Place over medium heat and cook until mixture is warm and steamy, but not boiling. Stir occasionally.
  2. Once warm and steamy, remove from heat and cover. Let mixture steep for 1 hour at room temperature.
  3. Meanwhile, place remaining cup of cream in a medium sized bowl, and place entire bowl over ice in a larger bowl. Place a mesh strainer over bowls. Set aside.
  4. One hour later, place coffee bean/milk mixture back over medium heat and reheat mixture until warm and steamy again, do not boil!
  5. In a medium sized bowl, whisk together egg yolks. SLOWLY pour in coffee bean/milk mixture into egg yolks, whisking constantly so the eggs are tempered and not cooked.
  6. Pour egg/coffee bean/milk mixture back into the saucepan and place over medium heat.
  7. Constantly stir mixture with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 to 15 minutes.
  8. Remove from heat and pour mixture through mesh strainer into the bowl containing the cream. Stir to combine.
  9. Press the coffee beans with the back of your wooden spoon into the mesh strainer, extracting as much coffee flavor as possible. Discard beans.
  10. Stir in vanilla extract and espresso powder.
  11. Cover and place in fridge. Chill thoroughly ( at least a few hours) and then freeze according to ice cream maker instructions.
  12. Enjoy!

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Comments

  1. says

    I think you’ve sold me on the new album… I’m going to check it out, especially since it’s raining and I need some rainy day tunes.

    Also, I’m all about fall ice cream. I’ve been daydreaming about pumpkin ice cream on hot gingerbread for weeks.

  2. says

    Coffee ice cream is my all-time favorite and that’s saying something! I would eat it in a park. I would eat it in the dark. I would eat it on a plane. I would eat it on a train. True stuff.

  3. says

    I’m obsessed with your measuring cups. WHERE did you get them?! gahh they’re so shiny and lovely!

    Anyway, I’m glad you were finally able to make this! I still can’t wrap my head around the fact that Ohio is lacking in coffee ice cream! I guess I’ve just taken it for granted being from New England and even now in PA it’s on every menu I’ve seen. (p.s. next time you’re in Rhode Island, get coffee milk :) Also, having worked at a donut shop that only sold coffee donuts & fried chicken I totally support the donut/coffee combo and would even go so far as to possibly add fried chicken… but that’s me and I’m just a wee bit crazy.

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