COFFEE ICE

1/4 cup plus 1 tablespoon sugar, divided use
2 tablespoons instant coffee crystals
1 1/2 cups cold water
1/2 cup heavy (whipping) cream
1/4 cup creme de cacao, brandy or Sambuca (optional)

Dissolve 1/4 cup sugar and coffee crysatals in 1/2 cup boiling water. Add 1 1/2 cups cold water. Pour into shallow pan. Freeze 2 hours or till nearly firm.

Break up into chilled small mixer bowl. Beat till fluffy. Freeze till nearly firm, stirring once or twice.

Beat cream and the remaining 1 tablespoon sugar till soft peaks form.

Scrape coffee ice into small goblets. Pour 1 tablespoon of liqueur over each, if desired. Top with whipped cream.

Servings: 4
Adapted from source: Better Homes and Gardens Creative Ideas: Holiday Desserts 1988