Saturday, July 16, 2011
Coffee Ice Cream
July is National Ice Cream month (as well as being National Hot Dog month, and National Baked Beans month) and I thought I'd celebrate by sharing with you a wonderful version of my very favorite flavor: Coffee Ice Cream.
I've posted several different coffee ice creams on this blog in the past (a recipe from Baked Explorations made with instant espresso powder here; an America's Test Kitchen recipe made with instant espresso powder - I added toffee bits - here; a James Beard recipe made with instant coffee and cognac here) but this recipe, from ice cream guru David Lebovitz, intrigued me because it calls for steeping whole coffee beans in hot milk to extract the coffee flavor. I love infusing flavors, so I couldn't wait to try the method.
- I was on the verge of using old generic coffee beans from the freezer but my husband gave me the following advice, "use great beans, preferably Italian roast. How bout that stuff in the can from Trader Joe's?" This seemed to be sound advice, so that's what I used. The bonus was that my husband got to use the rest of the can for his morning coffee.
- To infuse the coffee, the recipe calls for the milk to be "warmed". While the milk was warming on the stove I got distracted, and proved once again that the corollary to the old adage "a watched pot never boils" is "an unwatched pot always boils." I crossed my fingers and just kept on with the recipe, using the boiled milk.
This ice cream is extraordinary! It is coffee ice cream perfection. If you let it soften a bit before serving, it tastes like the froth on a strong cup of cappuccino.
Stay tuned for more ice cream posts in July as Ice Cream Month continues...