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.
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