Ice Cream: Breakfast of Champions

Originally published in the Lebanon Reporter on June 1, 2006

Over the last few years, my parents have been downsizing which means I have been upsizing. Each time they visit from Oklahoma they bring with them things from the house they hope we can use. Opening the trunk of their car is a bit like a garage sale that delivers but you don’t get to pick and choose - you have to take it all. Sometimes the haul leaves a bit to be desired. “O, thanks mom! I always had my eye on that wagon wheel coffee table.”

On one recent trip, they brought the ice cream maker that has been in our family for nearly as long as I have. This was much better than the coffee table. I’ve got a lot of great summer-time memories that involve that ice cream maker. Fortunately this is not one of those hand-crank models. I’m all for nostalgia, but in a lazy sort of way.

Since Memorial Day kicks off the summer season and this particular Memorial Day was so hot, we thought homemade ice cream would be a good idea. We actually got a chance to use it twice, hauling it to Ohio for a visit to Lisa’s family and then another batch when we had friends over on Monday.

Vanilla was the most frequently-made flavor when I was growing up. The addition of fresh strawberries or peaches was the extent of our experimentation. Maybe we’ve been desensitized by Ben and Jerry’s creations and the umpteen flavors available in the supermarket freezer section, because vanilla, peach, and strawberry seem kind of boring today.

We tend to get a bit more creative when we set out to make the stuff from scratch. One of our favorite nouveau ice cream flavors is inspired by a great breakfast combo - Coffee and Doughnuts. Our first breakfast-inspired flavor, Bacon and Eggs, was not much of a hit but we’re confident Coffee and Doughnuts has a bright future. I’m sure you could use most any doughnut in this recipe but we think Lebanon’s own Titus Bakery (820 W. South Street) doughnuts are the way to go. Here is the recipe.

Coffee and Doughnut Ice Cream

• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup sugar
• 3 tablespoons instant coffee granules
• 1-1/2 teaspoons pure vanilla extract
• 3 glazed doughnuts cut into bite-sized pieces

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Stir in the vanilla and the instant coffee. Continue to cook, stirring frequently until the mixture thickens slightly and coats the back of a spoon. Use a candy thermometer to be sure the mixture reaches 175 degrees.

Pour the mixture into a container and allow it to sit at room temperature for about 30 minutes. Cover the container and refrigerate for eight hours or overnight. Pour the mixture into an ice cream maker and process according to the manufacturer's directions. This should take approximately 30 minutes. Stir in the doughnut pieces. This can be served right away at a soft-serve consistency or frozen for couple of hours for a firmer ice cream. This makes about one quart.

Comments

[Christy]

This makes me want to buy an ice cream maker, just to try this recipe!