Meet Sue, the creative force behind The View from Great Island. With a passion for crafting bold and approachable recipes, Sue's kitchen is a vibrant space where food becomes a celebration of flavors and experiences. Her philosophy revolves around empowering everyone to feed themselves well and find confidence in the kitchen. The blog's origin in 2011 marked a transformative period for Sue's family, leading to the birth of an international destination for food lovers. Expect diverse dishes, from spicy creations to breakfasts for dinner, reflecting Sue's love for cardamom, citrus, and fresh herbs.
Now based in Madison, Wisconsin, after over 30 years in the LA food scene, Sue and her team explore a new culinary landscape, sharing food traditions from gooey fried cheese curds to the best Laotian larb salad. Join Sue's journey, stay updated on her latest recipes, and savor every bite together. Life's short, so let's get cooking! Connect with Sue and receive her latest recipes and special content by joining her email list.
1. Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
2. Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
3. Freeze the mold until the cream is solid, about an hour.
4. Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
5. Carefully pour the chilled coffee mixture into each mold, filling it to the top.
Cover the top with foil, and insert the sticks. Freeze until solid.
6. To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don’t slide out, submerge it for a few seconds longer.