Muddy Boots Coffee Ice Cream
By Victoria Hart Glavin of Tiny New York Kitchen
When I found out that my favorite commercial “artisan” coffee ice cream contained corn syrup I threw it out and set to work on creating my own homemade version. I have to say that my Muddy Boots Coffee Ice Cream surpasses any that I’ve taken home from the grocery freezer. So…get your caffeine fix, coffee fix, and ice cream fix all in one whether you take it in a bowl or a cone by making Muddy Boots Coffee Ice Cream!
Ingredients
2 Cups Heavy Cream
1 Cup Sugar
1 Cup Whole Milk
2 Teaspoons Vanilla Extract
1 Cup Super Strong Brewed Coffee (Chilled)
In large-size bowl, beat cream and sugar until sugar has dissolved completely and mixture is frothy.
Add milk, vanilla extract, and coffee. Whisk until well blended. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
Prepare ice cream in ice cream maker according to manufacturer’s directions. Transfer to storage container and place in freezer overnight. Makes 1 quart.
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”