I’m about to say something that I never thought I would.
I am thrilled that it is hot outside.
You see, because the thermometer has hit over 80 degrees, I can finally make ice cream without looking like a crazy person. Unlike when I make this treat in the dead of winter, none of my family members will cast bewildered glances toward the kitchen when they hear the ice cream maker running. Although that certainly doesn’t stop me.
Am I the only one who craves ice cream during the winter? In January, whenever I excitedly propose heading out for ice cream, people look at me like I just said Rebecca Black is the next Mozart. My family politely refuses offers of fro-yo, just because you have to stave off frostbite by wearing mittens to hold the cardboard bowl. You should have seen the looks in my tiny cousins’ eyes when I doled out peppermint ice cream on Christmas Eve.
I don’t get it. There is never a bad time for ice cream in my world. After all, a wind chill factor of 17 degrees finally solves the dilemma of a melty waffle cone!
However, some purists believe that frozen treats strictly belong to warm weather and while I tend to question the validity of their claims as well as their sanity, I can appreciate the merits of their point of view. Cold ice cream on a hot day is pretty darn nice. In fact, the heat does a lot to help transform a regular bowl of ice cream into that perfect, slightly softened consistency, making for optimum creaminess and yum-osity. Living in a city in which, many times, it feels like you’re soaking in a hot tub on the sun, ice cream is a delight.
Coffee ice cream, in particular, is spectacular. While I’ve consumed many a carton of the store-bought stuff, I’ve never tried it homemade. Let me tell ya, it is well worth the effort. Freshly churned coffee ice cream tastes completely different than mass produced. It also really takes on the flavor of whatever beans you use, so I definitely recommend using your favorite. Personally, I heart Indonesian beans for their smoothness and low acidity, but if you find that variety slightly oily, you can always go with African or Latin American beans—whatever you like!
The point is, homemade coffee ice cream is utterly divine and should be eaten as often as possible. If it weren’t so entirely ill-advised, I would advocate an all-coffee-ice-cream-all-the-time diet. But then people would gain a lot of weight and I would get sued by the FDA, so never mind. Make yourself a batch of this ice cream and enjoy it responsibly, alternating with plenty of exercise and leafy greens.
You can find the recipe I used over at the eternally mahvelous Simply Recipes. All I did in my version was irresponsibly alter the milk-to-heavy-cream ratio, but hey, it’s homemade ice cream. Go big or go home.