I would have to say my biggest 'sweet' weakness would have to be ice cream. Let's just say 'quite fond' of it is putting it lightly. I just love the many choices of flavors, as well as its flexibility to compliment so many other things! haha..ok enough. But seriously, i do really like it and most food type things I crave are a sort of comfort for me. So why not add to this comfort with some great looking worn in boots that could flow with about just any attire and ice cream. I wouldn't mind one of her bags or two either!..
Mocha Ice Cream Recipe
20 Servings
Prep: 35 min. + chilling Process: 20 min./batch + freezing
2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract
Directions
In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.
recipe from taste of home
images from Ice Cream 4you Blog and boots by Charlie Schuck via Getty Images.
Prep: 35 min. + chilling Process: 20 min./batch + freezing
Ingredients
2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract
Directions
In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.
recipe from taste of home
images from Ice Cream 4you Blog and boots by Charlie Schuck via Getty Images.
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