1. Combine the coffee and sugar in a mixing bowl and whisk until the sugar is completely dissolved. Stir in the evaporated milk and cinnamon. Taste the mixture for sweetness, adding sugar as desired. Let the mixture cool to room temperature, then refrigerate it until cold.
2. Freeze the mixture in an ice-cream machine, following the manufacturer's instructions. For best results, serve at once.
Wine Pairing(s)
Peltier Station Zinfandel
Steele 'Writer's Block' Zinfandel
Meier's Tawny Port
Pavilion Pinot Noir
Solagüen Crianza
Storybook Mountain 'Mayacamas Range' Zinfandel
Jean-Claude Boisset Pommard '1er Cru Les Chaponnieres'
Javier Asensio Crianza
Prairie State Maria's Sangria
Joan d'Anguera Finca L'Argata
Calories From Fat 2 Protein 1 Carbohydrates 26 Calories 110
Calcium 66 Sodium 35
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