Recipe for cooking iced cappuccino
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Iced Cappuccino1 Tbsp. gelatin
2 1/2 c. strong black coffee
1 square semisweet chocolate, chopped
1/2 c. sugar
1 c. heavy cream
2 to 3 Tbsp. coffee liqueur
Finely-grated chocolate (for garnish) Dissolve gelatin in a little of the coffee in a bowl. Put chocolate and half the coffee in a saucepan and stir to melt over very low heat. Stir in sugar and gradually stir the mixture into the gelatin. Stir in remaining coffee and chill. Stir in cream and liqueur and pour into a container. Cover and freeze until firm. About 45 mins. before serving, transfer ice cream to the refrigerator. Serve decorated with grated chocolate. Serves 6 to 8.
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