Place coffee, sugar and vanilla bean (if using vanilla extract, add later) in a saucepan and heat until sugar is completely dissolved. Do not boil liquid. Add cocoa and vanilla extract, if using, and mix thoroughly. Pour into a metal bowl and cool. Freeze in an ice cream machine. Or pour hot mixture into a roasting pan or large metal bowl to cool and place in the freezer for 1-1/2 hours. When it has started to freeze, remove and beat with a whisk. Return to the freezer for another 1/2 hour.
Wine Pairing(s)
Taylor Golden Sherry
Ehlers Caberenet Sauvignon
Inglenook Non-Alcoholic Chardonnay
Biblia Chora Estate
Kedem Cream Malaga
Icewine Eiswein
Meier's #22 Sherry
Boutari 'Samos' Sweet White
Cobemckoe Myckamroe Waunarckoe
Paul And Hugo De Villiers 'Hugo's Hill' Cape Vintage
Calories From Fat 4 Carbohydrates 53 Calories 214 Calcium 5
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