Is It Summer Already? Break Out the Coffee Ice Cream

In honor of the 77-degree high predicted for today (March 17! In Pittsburgh!), I figured it’s high time to break out the ice cream maker. And when I think of homemade ice cream, only one name comes to mind: David Lebovitz.

This Summer, I Resolve to Drink More Iced Coffee

I’m taking a stand, people. No more sweating while drinking hot coffee this summer. I don’t know about you, but the last thing I want on a hot morning is a hot cup of coffee. Not when I know that muggy, humid, oppressive summer air is waiting for me the moment I step out my front door.

I don’t know why I’ve never really put the effort in to make iced coffee at home before. Perhaps it required too much foresight, with brewing coffee in advance with enough time to chill, then there was the issue of getting sugar to dissolve, although I could have made a simple syrup. . . . Excuses, excuses.

Then I learned about cold-brewed coffee. Cold brewed, you say? Yes indeed. Unlike coffee that’s brewed hot and then chilled, cold-brewed coffee is brewed at room temperature for a longer period of time. Somehow, through the miracle of science, this allows all of the flavor to be extracted from the coffee but none of the bitterness. The result is the smoothest but most intricately flavored cup of iced coffee you’ve ever made at home. Trust me, you’ll be able to taste the difference.