A richer version of Iced Coffee, this drink can be served after lunch or dinner on a hot summer day. You can, if you like, stir in 2 tablespoons of orange-flavoured liqueur or rum just before serving.
Use only coffee made from fresh coffee beans, as instant coffee powder or granules are unsuitable. The amount of sugar added is a matter of personal taste, so add the sugar cautiously and taste the coffee before adding more.
1 ½ pints black coffee, hot
4 tablespoons castor sugar
5 fl. oz. single cream
10 fl. oz. , or
1 small block, vanilla ice-cream
Pour the coffee into a medium-sized mixing bowl. Stir in the sugar and set the coffee aside to cool.
Using a wire whisk or rotary beater, beat the cream and the ice-cream into the coffee, and continue beating until the mixture is smooth and frothy.
Pour the coffee mixture into a 3-pint jug and chill in the refrigerator for 1 hour, stirring occasionally.
Remove the coffee from the refrig-erator. Float six ice cubes on top and serve immediately.