September 15, 2010
Here in Southern California we are in that “sweet spot” of perfect weather between the scorching summer and our typically mild Fall; it’s a beautiful and sunny 78 degrees and should be for most of the week here. Even though people not originally from Southern California lament the “lack of seasons” here, as one raised here, I can tell you we have our seasons and Summer is coming to an end. I can tell the seasons are changing because the traffic gets worse when kids go back to school. Seriously though, my garden is gasping its last breath and I’m already looking forward to Fall soups and stews and more baking.
Last week my husband, an avid golfer, made a pilgrimage of sorts to play a nice course up in Ventura, CA. On the way home, he stopped at one of the many farm stands which dot the highway and bought …
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August 2, 2010
I know, another ice cream recipe, so soon after the Strawberry Ice Cream? Yes, but it’s summer and there will be plenty of time for cakes, pies and cookies come fall and winter. In summer, all I want is cold and creamy ice cream. Coffee ice cream is one of my favorite flavors, and echos how I drink the hot stuff, light and sweet. I tend to like my ice cream plain (it’s a textural thing), but if you like mix-ins, chopped dark chocolate, toffee pieces, fleur de sel praline, or chocolate covered coffee beans would be a natural fit.
Coffee Ice Cream Recipe
Printable Recipe in PDF
2 cups heavy cream
1 cup whole milk (or 1/3 cup half and half, 2/3 cup lowfat milk)
3/4 cup sugar
5 egg yolks
1 tsp vanilla extract
2 tsp instant espresso* (I use Medaglia d’Oro)
1 tsp ground fresh coffee (for …
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