· 1 ½ cups brewed espresso
· 2 cups of water. (1.5)
· about 1/2 teaspoon lemon
· 1 teaspoon vanilla extract
· about 1/3 c sugar (to taste) (1/4)
· 1 cup heavy whipping cream 3/4
· 1 Tablespoon powdered sugar.
- Mix the sugar with 1 cup water and bring to low boil, stirring until the sugar dissolves.
When the sugar is dissoved add the coffee and then the last cup of water, lemon and vanilla.
- Pour it into a baking dish that is big enough to be sure the coffe mixture is not more than 1 inch deep.
- When it is cool, put it in the freezer.
- After about 45 minutes, check the mixture. If the top has any ice, drag a fork through it to break up the ice.
- Continue doing this every half hour for about 3 hours. Keep dragging the fork through the mixture to keep it from forming into a big hunk of coffee ice. Instead it will be like rich coffee snow.
- Right before you serve it, whip the cream with the powdered sugar until peaks form.
- Serve in chilled dessert bowl or chilled cocktail glass topped with a dollop of whipped cream.
Alternative - if you just can't spend the time scraping the ice, pour it into an ice cube try. Pop out the cubes as you want to use them and pulse them in a blender. Don't 'blend' or you'll just get very cold espresso, pulse until it is snowy.
Alternative - if you just can't spend the time scraping the ice, pour it into an ice cube try. Pop out the cubes as you want to use them and pulse them in a blender. Don't 'blend' or you'll just get very cold espresso, pulse until it is snowy.
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