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Joffrey's Cappuccino Ice
Fast and Easy Cappuccino Ice- This is an easy recipe for anyone to make a special treat. The sweet and caramel profile of Joffrey’s Espresso Roast makes this a delightful treat you will be sure to indulge in!
Instructions:
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, and 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 dark chocolate shavings and nutmeg.
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