Coffee is essential to me in the mornings. Especially as the new school year approaches my two cups a day will be critical. I am odd though in that I like my coffee as a vehicle for carrying other flavors. I am all about the tasty flavored creamers, syrups and such. I am eagerly anticipating the arrival of pumpkin spice flavors at the coffeeshops this fall. Coffee is also one of the foods that Zach used to 'hate' but now enjoys (add to that list hot dogs and olives). I'd like to think I had a little to do with his change of opinion. If I would have made this ice cream previously he probably would have made a disgusted face and said ew. Now he will gladly help me eat it! It is rich and delicious and perfectly coffee-y. The small addition of Kahlua is perfect. I made just one change -- reversing the amounts of cream and milk. I opted for 2% milk instead of whole since it's what we normally drink, so I used 2 cups of cream to offset the loss of fat in the milk switch and did 1 and 3/4 cups of milk. It still turned out perfectly creamy and with great texture (not icy!).
You can find the recipe here and see how the other bloggers fared here and here.