In celebration of summer: coffee ice cream

We spent memorial day weekend at the beach (with everyone else in Manhattan). Luckily, the weather was glorious and we were staying within walking distance of a town and didn't need to get in a car and sit in traffic much.

Our dog enjoyed long walks on the beach and we explored the local restaurants and shops. I stumbled upon a wonderful little antique store full of treasures for the food stylist at heart and ended up with a treasure trove of random flatware pieces, bowls and odds and ends and along with them, some new photo ideas.

My one major desire for the weekend was to indulge in some local ice cream. Believe-it-or-not, the "best" ice cream parlor in town (according to the locals) was constantly packed and it wasn't until Monday evening that the line died down to a tolerable wait. I guess I wasn't the only person who had ice cream on the brain. I was reminded of an amazing ice cream recipe that I took straight from Martha last fall and have been saving sharing for a more appropriate season. In celebration of the coming of summer, here it is: coffee ice cream.

Coffee is my favorite flavor (with mint chocolate chip and cookie dough close runners up). I used to think making your own ice cream was a bit over the top but it turns out (I guess as with most other things) that fresh, homemade ice cream is so sublimely superior to store-bought that short of going to a local dairy, it's pretty hard to beat.

What was particularly wonderful about the ice cream I made, is that I got the brewed espresso from my favorite artisanal coffee shop. The gave me a slightly puzzled look when I asked for the espresso to be measured in a measuring cup I brought and then put into a ziploc storage container - but they obliged and it served as the critical flavoring component of the ice cream. If you don't know how to make a good cup of espresso (or don't have the beans / equipment on hand) don't take a shortcut with instant - the real thing makes all the difference.

Coffee ice cream (from Martha Stewart Living)
(Makes 6 cups)

2 cups whole milk
2 cups heavy cream
1 cup sugar
1/2 cup brewed espresso
1 tablespoon pure vanilla extract
8 large egg yolks

Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.

Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.

Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

Pour through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.

Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.