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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.