In the past four years, I have not spent a single day without at least one cup of coffee. Now, four years may not seem like an exceptionally long time for most of the addicted, but it’s a solid quarter of my life. Respectable, one would hope.
At this point, like a true fiend, I’ll take anything. Drip coffee with milk and sugar. No sugar? No milk? Sure, I’ll still take the coffee. Espresso shots, cappuccinos, mochas, macchiatos, iced drink—even the watered down latte. I love it. I need it. In the morning, the smell of ground coffee beans is almost enough to tide me over to a cup. I love baked goods, and I love ice cream, but they have nothing on coffee.
At school, I lowered myself into the hoards of the watery-Starbucks-obsessed— but I had no choice, I swear. And a venti iced coffee with a shot of hazelnut isn’t that bad. Thankfully now I’m home with drip coffee that thick enough to satisfy even the most addicted.
And what started this all? Well, it’s most likely inherited from tow coffee-fiend parents and an entire childhood of walking down into a kitchen that smelled like ground java. But the real catalyst here was a scoop of coffee ice cream. Sweet, creamy, and cool coffee ice cream. Lightly caramel in color with a slightly less yellowish tone. Delicious, and the start of an addiction.
But, delicious nonetheless.
Coffee Ice Cream
I made this ice cream without even thinking about the caffeine content, so as it turns out I am the only one in my family who can handle this ice cream as dinner-dessert due to the cup of extremely strong coffee I used. If you tend to stay awake after a cup or two, I would suggest using decaf.
1 cup of low-fat milk
1 cup of strong, strong, strong, strong coffee or espresso
1 teaspoon vanilla
6 egg yolks
1 ¼ cups white sugar
A large pinch of salt
1 cup heavy whipping cream
Caramel (leftover filling from these cookies)
Melted bittersweet chocolate drizzle
Crushed coffee beans
1. In a saucepan, heat the milk, coffee, and vanilla over medium high heat until boiling. Remove from heat.
2. In the bowl of a stand-up mixer fitted with a paddle attachment beat the egg yolks, sugar, and salt until pale and increased in volume. Slowly pour the milk and coffee mixture into the egg mixture while continually stirring.
3. Once combined, return to medium heat in a large saucepan, stirring continuously. Heat until mixture has doubled in volume and greatly thickened—just before the boiling point. Transfer to a separate bowl and whisk in the heavy whipping cream. At this point, let come to room temperature and then freeze using ice cream maker’s directions or refrigerate for up to 24 hours and then freeze using ice cream maker’s directions. During the last minute of mixing, add in any additions.