03/13/11

Coffee in Small Doses

Coffee and I are not friends.

I’m told by my mum that we haven’t ever gotten along with each other. While she was pregnant with me the smell of coffee would set her retching.

Not consuming coffee is fine with me. I wake up rather chipper and don’t need the caffeine, and tea suits me rather well when it comes to the warm beverage department. The sore tummy just isn’t worth it, so I avoid coffee and coffee flavored things. I don’t know how to use our coffee maker, or the more complicated espresso maker that lives beside it. Sometimes, though, a person just can’t help giving in to a mocha cake or an iced cappuccino. I rarely finish my serving before the sore tummy sets in, but Mister the coffee addict is all to happy to polish off what’s left.

That is what happened with this ice cream. I made it because we were having people over for dinner and everyone seems to be in love with coffee: Mister, his family, my mum, our friends, my classmates…. Everybody but me seems to be involved in this dark roasted love affair. To tell the truth though, even though it didn’t get along with me, it is one tasty ice cream.

Coffee Ice Cream

(another recipe from the kitchen of the veritable Trish!)
Ingredients

2 eggs, room temperature

2 2/3 Cups coffee cream

1/2 Cup sugar

1/4 tsp salt

1 tsp vanilla

1 Tbsp Kahlua liqueur

1/3 Cup very strong coffee or espresso

Directions
  • Beat the eggs well and set aside.
  • Heat the cream in a saucepan over medium heat, stirring with vigilance.
  • Add the sugar, still stirring, and keep heating until it the contents of the saucepan begin to bubble around the edges.
  • Temper the eggs, and then add them to the saucepan.
  • Stir the custard, still vigilantly, until it is noticeably thickened.
  • Strain through a sieve to catch discernible┬áchalaza or membrane pieces.
  • Mix in the salt, vanilla, liqueur and coffee.
  • Chill the ice cream for several hours, or overnight, to develop flavor. (It’s still cold enough outside that I can use the front porch as a freezer.)
  • Freeze according to your ice cream maker’s specifications.

This ice cream recipe is pretty backwards, I know. In fact, it’s written right into the copy of the recipe I received. But it works, and everyone quite liked it. Also, as a plus, this ice cream remains scoopable in the freezer, which is a nice trait for an ice cream to have.