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Cappuccino Ice
Ingredients
3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half (milk + cream)
1 cup granulated sugar
Method
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.
Cool to room temperature, pour into a shallow pan (an 8 inch square cake tin is ideal), and freeze. 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.
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