Title: Cappuccino Ice
Categories: Dessert
Yield: 4 Servings

3 c Prepared strong coffee; made
-at least partially with
-dark roast "espresso"
-coffee
1 c Half-and-half
1 c Granulated sugar

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)

From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)

Source: The Silver Palate Cookbook

1. Combine ingredients in a saucepan and set over medium heat. Stir
constantly until the mixture is about to boil and all the sugar is
dissolved.

2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake
tin is ideal), and freeze.

3. The mixture will take from 3 to 6 hours to freeze and, because of its
relatively low sugar content, will be very solid. To serve, set in
refrigerator for 30 minutes to temper the texture slightly.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.