Coffee Ice Cream #IceCreamTuesday

Coffee ice cream is the perfect blend of sweet and strong, especially this one from the master of all-things-coffee, Patricia McCausland-Gallo and her book, Passion for Coffee.

 

The summer I was eight, my family moved from Trinidad to Caracas, Venezuela. We lived for a little while in a hotel while we waited for our rental house to be ready for move in. It became a ritual for my mom to take us for a treat each afternoon at a nearby pastelería that also served ice cream. She could get a café con leche and my sisters and I would get ice cream. I always chose coffee. Always. I am not much of a sweet eater, despite all the baking that goes on around here, but coffee ice cream is my all-time favorite.

Last week I shared a savory recipe - Rump Steak with Wine-Balsamic Coffee Glaze

from Patricia’s wonderful coffee-centric book with the promise of the coffee ice cream soon and here it is! 

Reprinted with permission. Metric conversions are my own. Any adaptations are in parentheses. The method is rewritten in my own words with some modifications.

Ingredients for 1 hefty pint or about 2 1/3 cups of ice cream
1 1/2 cups or 355ml heavy cream
1 1/2 cups or 355ml 2% milk
2/3 cup or 130g granulated sugar
1/4 cup or 50g brown sugar
3 egg yolks (I used four by accident.)
2 tablespoons instant coffee granules (I used espresso powder.)
1/8 teaspoon salt
1 teaspoon vanilla extract

Equipment needed:
Ice cream maker

Method
Whisk the cream, milk, brown sugar, white sugar, egg yolks, coffee, and salt together in a large heavy-bottomed pot, off the stove.

Put it on the stove and cook over the mixture over a medium heat, stirring constantly, until you are sure the brown sugar has dissolved and the mixture has thickened. This takes about seven or eight minutes.

Remove from the pot from the heat and stir in the vanilla extract.

Add ice and some water to a large bowl and set another bowl inside of it.

Strain your thickened mixture into the inside bowl and stir until it is cool.

Cover the surface of the mixture with cling film and refrigerate until it is completely cold.

Transfer your mixture to an ice cream maker and follow the manufacturer's instructions.

When the ice maker is done, put the ice cream into an airtight container and put it in the freezer.

Freeze to desired hardness and serve. For best consistency, freeze overnight.

Enjoy!

Pin this Coffee Ice Cream! 

Or check out her inspired ice cream today. It's made with Crème Brûlée Stout!

Plus, my friend, Kirsten from Comfortably Domestic, has a low fat option today: Strawberry Colada Frozen Yogurt. Isn't the color just gorgeous?!

Fresh Rhubarb Muffins for #MuffinMonday

Fresh rhubarb is tart and wonderful in baked goods, from pies to crumbles to muffins. These will start your morning off right! 

Twenty-one years ago today, we were enjoying a warm summer day in Paris and the festivities of the Bastille Day holiday, counting down the days to the scheduled caesarean section that would bring our second daughter into the world. Since she was being born in France, I had tried to convince the doctor that Le Quatorze Juillet would be an appropriate day for her birthday, so we could celebrate her and La Belle France every year with fireworks, picnics and overhead aerial displays. But he wasn’t having any of it, the party pooper. What’s the point of being able to choose your child’s birthday if you can’t pick a fun date, right? As it turns out, we moved away from Paris before she turned two years old so the 14th of July lost significance in our daily lives. But it still comes to mind every year as we prepare to celebrate our daughter's birthday.

Reminiscing about Paris also makes me think of rhubarb. I’ve told the story briefly here, about the late discovery of rhubarb in our Paris garden. Ever since that time, I’ve made every effort to take advantage of it when I see it in my market or nearby grocery store. Rhubarb is the best and it’s one of our favorite things.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup or 160ml canola or other light oil
3/4 cup or 180ml buttermilk (or almost 3/4 cup milk plus 2 teaspoons vinegar)
2 eggs
1 teaspoon vanilla extract
1 cup or 130g chopped fresh rhubarb

Method
Preheat oven to 350°F or 180°C.  Put liners in the muffin cups or grease them well with butter or non-stick spray.

Cut your rhubarb into pieces, about 1cm or 1/2 inch wide. Set aside the prettiest 12 for decorating the tops before baking.

Whisk together your flour, sugar, baking soda, and salt in a large bowl.

Add caption

Whisk together the canola, buttermilk, vanilla and eggs in another bowl, until combined well.

Add caption

Fold the wet ingredients into the dry ingredients until just combined. There should be a little dry flour still showing. Gently fold in your sliced rhubarb.

Divide the batter among the muffin cups.   Decorate each with a pink piece of rhubarb.

Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.

Remove to a wire rack to cool completely.

Add caption

Enjoy! To my French friends, I also say, Bonne Fête Nationale!

And a very happy birthday to my good friend, Margaret, who does indeed share a birthday with France. I'm sure the fireworks are just for you, MJ!

Two more rhubarb recipes for your enjoyment! 

Rhubarb Nectarine Puff Pastry Tarts

Not the prettiest, but this one is delicious and easy!

Rhubarb Apple Ginger Crumble

Rump Steak with Wine-Balsamic Coffee Glaze

Tender rump steak cooked to pink perfection and served with a delicious savory sauce with coffee, red wine, brown sugar and balsamic vinegar, so good you will have to stop yourself from eating the sauce with a spoon.

Coffee adds a wonderful smoky note to any marinade or sauce. Never mind just using it in sweet concoctions. Try it in something savory!
If you’ve been reading along here for a while, you know that I am a lover of coffee.  In fact, coffee has been known to bring out the poet in me, as evidenced by this post back in August of 2012, when I shared the following haiku.

Precious elixir

My good reason for rising

Coffee, always.  Yes!

I love to use it in muffins, like this one, and this one, and this one. Sometimes I just make actual coffee, like this post on how to make your own coffee syrup for the perfect iced latte anytime.

Ah, yes, my love of coffee is well documented. I offer as exhibit F, this birthday greeting, written in coffee beans by my elder daughter who was entrusted with my blog password when she created my lovely header and logo.

The point of this preamble is that you won’t be surprised to learn that my hand shot up when my friend, Jenni Field, of Pastry Chef Online, said that the publisher of a book with coffee recipes was looking for bloggers to review the book and try out the recipes. “Me, me, pick me!” I said, with gaiety and wild abandon, virtually speaking. Happy dance was actual. Because: Coffee!

There was a mix up and the hard copy of my book went missing – cue much sadness and despondency – but then, they sent me a pdf of the book and my world was suddenly better again. Because: Coffee!

While I didn’t get to hold the book in my hands, I did manage to make notes and “bookmark” several recipes I wanted to try. Patricia McCausland-Gallo is the author of Passion for Coffee (<affiliate link) and that passion shines through on each and every page. She tells the story of coffee like a romantic fairytale that came true for the world, starting with the discovery of the effects of eating raw coffee beans on animals, which made the humans take notice, to the roasting and enlarging on their essence through modern times.

The creative recipes use coffee in many imaginative ways, sweet, savory and in between, adding depth and richness, sometimes with just a hint of coffee and other times with a walloping bang that you don’t want to miss.

I can tell you that the coffee ice cream is fabulous and one day I’ll share that recipe as well, but for the book review and introduction of the giveaway, I wanted to jump outside the usual sweet comfort zone and try coffee in a savory dish. It was, in a word, exceptional. The defining factor for me, and one that is often discussed at length at the dining table when I try a new recipe is “Should I make it again?” The answer was a big Yes.

Rump Steak with Wine-Balsamic Coffee Glaze

The original recipe called for flank steak, which I couldn’t locate here so I substituted a similar cut, which worked beautifully. I also used espresso powder in place of the granulated coffee since that’s all the instant coffee I keep in the house.

Ingredients
For the steak:
2 lbs or 930g rump steak
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1 teaspoon freeze-dried or granulated instant coffee (or espresso powder)
1 tablespoon olive oil (I didn’t measure, just drizzled some in.)
1/2 teaspoon salt

For the sauce:
2 teaspoons freeze-dried or granulated instant coffee (or espresso powder)
3/4 cup or 180ml beef stock or broth
1/4 cup or 60ml red wine
1/4 cup or 60ml balsamic vinegar
1/3 cup or about 65g dark brown sugar
Beurre manié

For the beurre manié – to thicken the sauce – instructions here
2 1/2 teaspoons flour
2 1/2 teaspoons butter, softened

Method
Sprinkle the steak with thyme, black pepper and coffee and pop it in a Ziploc bag. Drizzle in the olive oil and give the whole thing a good massage from the outside.

Place in the refrigerator for a couple of hours or overnight to marinate.

About 15-20 minutes before you are ready to cook, remove the steak from the refrigerator and allow to come to room temperature.

Meanwhile, measure the ingredients for your sauce into a large measuring cup and stir well to combine and to dissolve the brown sugar.

Make your beurre manié. (Check out the link in the ingredients list. It's really easy.) Set both aside.

Heat a heavy sauté pan over medium heat. (I used high heat because that’s how my stove works best for searing.) Season the steak with salt and sear for three to four minutes on each side.

Side one.

Side two.

Cover and cook for five more minutes. (I cut this back to two minutes because we like our steak very pink!) Remove from the pan and cover. Rest for 10 minutes before carving.

The microwave cover is very effective for this stage.

While the steak is resting, we can make the sauce. Add the sauce ingredients to the pan and scrape all the lovely browned bits left behind from the steak as you bring the liquid to the boil.

Now add your beurre manié a little at a time, whisking all the while, until it has all been added. Continue to cook the sauce until it thickens.

Add in the juices from the steak plate and whisk again. Try to stop drinking this sauce with a spoon. It’s futile, by the way.

Now slice the steak into thin strips, against the grain of the meat.

Serve with the warm sauce.

Enjoy!

Just to give you a taste of other recipes in this wonderful book, here’s a list of some of my favorite Passion for Coffee book tour posts so far:

• Café Bomba from Jenni at Pastry Chef Online 
• Cappuccino Brownies from Dionne at Try Anything Once 
• Coffee Curried Chicken from Meghan at Travel Wine Dine 
• Espresso & Almond Praline Ice Cream from Maria at Pink Patisserie 
• Mango Prosciutto Salad from Betty Ann at Asian in America 
• Pork Tenderloins with Dijon Mustard Sauce from Heather at girlichef 

*Disclaimer: This post contains affiliate links to the book, Passion for Coffee. If you buy after clicking on my link, I make some small change from the sale and you are still charged the normal price. Win-win! I received a soft copy of this book for review purposes, with no other personal compensation. All opinions are entirely my own.