I first began drinking coffee in Taipei, oddly enough. It was thanks to a Central American coffee baron who built a swank, bohemian coffee shop to house his devastatingly beautiful mistress, who played her flamenco guitar into the wee hours to the applause of me and my artist friends. It was all deliciously bizarre, and I became a coffee maven.
My coffee passion extends to ice cream, of which this is a special example. “Bracingly unsweet, absolutely refreshing, for espresso-lovers only!” read my collected tasting notes.
If you like an iced coffee effect, stick to the formula below. For a richer taste, add another
The ice cream mixture can be refrigerated for up to three days before freezing. Once frozen, it holds well for two to four days, the longer time if you add the extra cream.
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