| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Vanilla ice cream |
| 2 |
tb |
Instant coffee |
| 1 |
pt |
Whipping cream |
| 3 |
tb |
Water |
|
|
Brandy to taste |
|
|
Shaved chocolate |
INSTRUCTIONS
Soften ice cream; melt coffee in hot water, cool and stir to blend into ice
cream. Spoon into tall dessert glasses; freeze 3 hours. With a skewer or
pencil, make a hole in ice cream; fill with a few drops of brandy.
Refreeze. One hour before serving, remove from freezer and top with a
teaspoon of whipped cream. Garnish with shaved chocolate. Serve with ice
teaspoon. This must be taken from the refrigerator 1 hour before serving.
Can be covered and kept about a week in the freezer.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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