Need an extra boost of caffeine? How about a bowl of Coffee Ice Cream?
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Truth be told, our sleep schedule is all out of wack these days. Little Robbie is almost 4 months old now, and he’s doing great. But Mom and Dad are struggling with finding our schedule still. Sometimes he goes down for bed at 7:45pm. Other times it’s 9pm. Sometimes he wakes up in the middle of the night for a snack. Other times he sleeps til 5:30am or 6am. I’m told he will find his routine here soon, but man, it’s rough when you never know what the day/night is going to look like. As a result, you can often find us in bed reading as early 8pm…and asleep shortly thereafter. Hey, we gotta get sleep when you can! (Also, when did we become so old?)
So the whole ‘spring forward’ part of Daylight Savings Time didn’t affect us as much this year. (I say this as I am hopped up on strong coffee and wondering if it’s acceptable to take a little cat nap at my desk.)
Daylight Savings Time is such a strange event. I get why we do it and all. The extra daylight in the summer sure is nice. (Heck, in the middle of the summer, it’s still light outside when we go to bed…and that was before the 8pm bedtimes thanks to a certain little baby.) But it’s still strange. Did you know that Arizona doesn’t follow Daylight Savings Time? Their clocks might not change, but I gotta think that’s really confusing as the clocks in the rest of the country do change. *shrug*
In honor of losing that ever-so-valuable hour of sleep over the weekend, I thought it would be appropriate to post a coffee-inspired recipe today. Coffee has long been one of my favorite flavors of ice cream. In fact, coffee ice cream is what got me to start liking coffee. Back in college, I didn’t care for coffee. But I found that I really liked coffee ice cream. That evolved into coffee desserts, like tiramisu or this tiramisu cake. That soon evolved into regular coffee. And now I like my morning cup o’ joe strong.
I mentioned last week how I was out at a curling tournament recently. The coffee in the hotel was simply dark water masquerading as the real thing. And, woah, did I have a hard time waking up each morning! (Of course, I’m sure the fact that we were going to bed somewhere around 2am didn’t affect the morning drowsiness at all…)
When I told my wife that I made coffee ice cream in honor of the Daylight Savings Time switch, she got mad at me. She said I had it all wrong. Her argument was that folks want ice cream at night, but after the time switch, you’re tired and want to go to bed earlier. The caffeine in the coffee ice cream would prevent that much-needed sleep. I just looked at her. My argument: eat coffee ice cream for breakfast.
What are your thoughts on Daylight Savings Time?
Coffee ice cream for breakfast: yay or nay?
Coffee Ice Cream
- Place the coffee in a medium saucepan. Bring to a boil, reduce heat and simmer until it reduces to about ½ cup. (~10 minutes) Set reduced coffee aside.
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the salt, sugar and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-5 minutes) (Note: If you have a kitchen thermometer, the target temperature is 180°F. Do not allow mixture to boil.)
- Remove mixture from heat and add the heavy cream, vanilla extract and reduced coffee; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.