I used instant espresso powder and the flavor was quite intense, but very tasty. My blender also had difficulty blending it to "smooth," which made it a lot more effort than I anticipated.
Ingredients
* 3 cups milk
* 1/2 cup heavy cream
* 2 shots espresso, chilled (or 1/2 cup instant espresso)
* 1/2 cup simple syrup, recipe follows
* Crumbled amaretti cookies (or biscotti), for garnish
Directions
Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
Simple syrup:
* 1/2 cup water
* 1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 1 hour
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