- 3 cups prepared strong coffee, made at least partially with dark roast espresso coffee
- 1 cup half-and-half
- 1 cup granulated sugar
1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil and all the sugar is dissolved.
2. . Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.