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As young children, we fantasized about the days when we could eat candy and all other kinds of sweets for breakfast. Instead of eating healthy food for the most important meal of the day, we wanted feast on cakes, cookies, or ice cream. It seemed like was an amazing dream come true despite our parents’ opinions. In the 1960’s, Eat Ice Cream for Breakfast day was founded by Florence Rappaport of Rochester, New York, most likely, from an enormous blizzard that hit hard in their area that year. In order to avoid her six children from becoming restless due to school closures, she allowed them to spontaneously eat ice cream for breakfast. Her children enjoyed the occasion so much that the following year they asked their mother if they could celebrate her made-up holiday again and it continued to be a family tradition every year and was passed on to others who interacted with the Rappaport family. Eat Ice Cream for Breakfast day is currently observed on the first Saturday of every February. Now, this food inspired holiday is widely celebrated on February 18th in order to bring awareness to childhood cancer in the world. In 2010, nine year old Malia Grace succumbed to her long battle with cancer. To honor her beautiful yet short life, in 2013 Eat Ice Cream for Breakfast day became viral on social media to honor many children suffering from this aggressive disease by doing one of Malia’s favorite traditions that she did on her birthday every year.
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Below is a recipe for an interesting flavor of ice cream that is perfect for breakfast and a rather fun approach to celebrate Eat Ice Cream for Breakfast day next year or you can simply purchase a pint of Häagen-Dazs instead.
Coffee and Doughnuts Ice Cream
Prep time: 8 hours
Total time: 12 hours
1½ cups whole milk
¾ cup granulated sugar
1½ cups whole coffee beans
3 glazed doughnuts, chopped, divided
Pinch of salt
1½ cups heavy cream
5 egg yolks
¼ teaspoon vanilla extract
1. Warm the milk, sugar, whole coffee beans, 2 doughnuts, salt, and 1/2 cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat. And let steep at room temperature for one hour.
2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans and doughnuts in the strainer to extract as much of the coffee flavor as possible, then discard the beans and doughnut remnants. Mix in the vanilla and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions, adding the remaining chopped doughnut during the last few minutes of churning.
Coffee and Doughnut ice cream recipe via Brown Eyed Baker