This summer, Seattle seemed to spawn new gourmet ice cream and custard stands on every corner. So, I decided to take the plunge and buy my own ice cream maker.
If you know me, you know that I love ice cream. But if you held a gun to my head, or threatened me with countless hours of listening to Yanni unless I could name my favorite flavor, it would be coffee, hands-down. With the big launch of Starbucks VIA™ Ready Brew coffee and my new maker, it was a given that I needed to make home-made coffee ice cream.
Ice cream is really just four base ingredients: milk, cream, sugar, and egg yolks. Added ingredients should just be for flavor, such as: vanilla bean, blackberries, bourbon (three great tastes that taste great together); or coffee.
So, here you go. Heat the cream and some sugar, add your VIA™ Ready Brew.
Whisk constantly. As an aside, make sure the whisks and ramekins keep their distance.
Meanwhile, beat the egg yolks with some sugar. Save the egg whites for a healthy breakfast option.
Go a little crazy, add some cinnamon for extra flavor.
Once steam starts to rise from the cream and the egg yolks are pale yellow and fluffy, add about a half cup of the cream mixture to the eggs and mix.
Slowly add the egg yolks to cream mixture and bring the temperature to 175-180, stirring constantly to prevent the egg yolks from cooking.
If you know me, you know that I love ice cream. But if you held a gun to my head, or threatened me with countless hours of listening to Yanni unless I could name my favorite flavor, it would be coffee, hands-down. With the big launch of Starbucks VIA™ Ready Brew coffee and my new maker, it was a given that I needed to make home-made coffee ice cream.
Ice cream is really just four base ingredients: milk, cream, sugar, and egg yolks. Added ingredients should just be for flavor, such as: vanilla bean, blackberries, bourbon (three great tastes that taste great together); or coffee.So, here you go. Heat the cream and some sugar, add your VIA™ Ready Brew.Whisk constantly. As an aside, make sure the whisks and ramekins keep their distance.
Meanwhile, beat the egg yolks with some sugar. Save the egg whites for a healthy breakfast option.
Go a little crazy, add some cinnamon for extra flavor.
Once steam starts to rise from the cream and the egg yolks are pale yellow and fluffy, add about a half cup of the cream mixture to the eggs and mix.
Slowly add the egg yolks to cream mixture and bring the temperature to 175-180, stirring constantly to prevent the egg yolks from cooking.
Voilà, the custard is ready. Now stick it in the fridge.
Add to your ice cream maker and wait. (For my Cuisinart, it takes 25-30 minutes of spinning.)
A short time later.
Starbucks VIA™ Ready Brew coffee ice cream. This won't last long in my freezer.
Add to your ice cream maker and wait. (For my Cuisinart, it takes 25-30 minutes of spinning.)
A short time later.
Starbucks VIA™ Ready Brew coffee ice cream. This won't last long in my freezer.
