Cappuccino Ice

In a 2 1/2-quart stainless-steel bowl, combine the hot espresso or coffee and 5 tablespoons sugar and stir until the sugar is completely dissolved. Add the half-and-half or milk and mix well. Taste and add the remaining 1 tablespoon sugar if desired. Refrigerate until cold, then place, uncovered, in the freezer.

When ice crystals have started to form around the edges, after 30-40 minutes, whisk the mixture vigorously to blend in the crystals. Return the bowl to the freezer and whisk again every 20-30 minutes until the mixture is a mass of coarse ice crystals yet still soft enough to spoon, 2-3 hours total. (If you forget the granita in the freezer and it hardens too much, let stand at room temperature for a few minutes, then whisk it to the correct consistency.)

TO SERVE: Divide the ice among small serving bowls. Top each serving with a dollop of whipped cream and some chocolate shavings.