Coffee Ice with Whipped Cream
Source of Recipe
adapted from The Classic Cuisine of the Italian Jews II
List of Ingredients
4 cups fresh brewed espresso coffee
(8 oz measuring cups, not coffee cups)
4 tablespoons sugar Recipe
You can use decaf coffee if you prefer. Flavored coffees such as hazelnut, cinnamon, Amaretto, or Mocha are also nice. Add the sugar to the coffee while still hot. Mix well. Pour into two ice-cube trays and freeze for several hours or overnight. While ice is freezing, set 6 wine glasses or small bowls in the refrigerator to chill. Just before dinner (so your guests don't see you frantically scooping ice into glasses at dessert time :-), run the ice cubes through a food processor one tray at a time. Pack the ice crystals into the wine glasses, and immediately set the glasses in the freezer. Get as much of the first tray of ice out of the food processor as you can, or the second batch of ice cubes won't be able to fall into the path of the blades. When ready to serve, top the glasses of ice with any of the following: * whipped cream (add vanilla, sugar, almond extract, etc.) * liqueurs (Amaretto, Kahlua, Baileys, etc.) * chocolate curls or small pieces. Serves 6.
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