Coffee Ice Cream Soda

"Using melted vanilla ice cream instead of milk multiplies that milky-creamy effect tenfold."

3	tablespoons coffee syrup, see recipe
¼	cup vanilla ice cream, melted
½	cup soda or seltzer water
1	large scoop coffee ice cream

Pour the syrup into a tall glass. Add the vanilla ice cream; stir. Pour in the soda water, stirring, to within 2 inches of the top of the glass. Add a large scoop of the coffee ice cream.


Cold-brewed coffee syrup

Use this syrup in ice cream sodas and sundaes or over coffee or vanilla yogurt. Adapted from "Coffee Love," by Daniel Young.

1 ¼	cups cold water
1/3	cup coarsely ground coffee
1	cup sugar

Combine the water and coffee in a large jar or glass container. Let sit at room temperature at least 6 hours and up to 12 hours.

Pour the coffee mixture twice through a paper coffee filter or a sieve lined with cheesecloth. Combine the coffee and sugar in a saucepan; heat over medium-high heat, whisking, to just below the boiling point. Lower the heat to medium-low; simmer, stirring, until the mixture begins to thicken and it reduces by about a quarter for a thinner syrup or by a third for a thick syrup, 7-10 minutes. Let cool. Cover tightly; store in the refrigerator up to 2 weeks.