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Cappuccino Ice

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  10 Minutes
Total Time:  2 Hours 50 Minutes
  Serves 6
In this day of complex appliances, it is good to be reminded that delicious desserts can be made with just a bowl and a whisk. It is just this type of quick-to-assemble granita that can be tended to easily in between the more demanding culinary tasks in a pizzeria. For a special treat, accompany the ice with chocolate biscotti.
2 1/2 cups hot brewed espresso or brewed French- or Italian-roast coffee
5-6 tablespoons sugar
1/2 cup half and half or milk
Unsweetened whipped cream
Chocolate shavings
Cappuccino Ice Recipe at
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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 75
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 13g
Sodium: 22mg
% Cal. from Fat: 24%
Cholesterol: 7mg
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