I began my culinary career on the savory side of the kitchen. After a year of working in restaurants in New York City. I traveled to France to learn French cooking at the source. At Gerard Pangaud’s restaurant in Saint-Cloud, a Paris suburb on the edge of the Bois de Boulogne, we worked split shifts: 9 in the morning until 3:30 in the afternoon and again from 5 until 11 in the evening. During my midday break, I would go to a nearby small café, rest my tired feet, write postcards home, and sip on a café Viennese. The strong coffee with a healthy whipped cream garnish was just what I needed to replenish my energy for the dinner service. It is too tasty a combination to leave in France, so here is a frozen interpretation.
Heat the milk, cream, and ground coffee in a medium saucepan over medium heat until hot. Turn off the heat, cover, and steep for 10 minutes.
If the frozen yogurt has just been churned, put it in a bowl and whisk in the
Make the milk shakes just before serving.
© 2006 Emily Luchetti. All rights reserved.