Iced Coffee II

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.

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