COFFEE ICE

1/4 cup plus 1 tablespoon sugar, divided use
2 tablespoons instant coffee crystals
1/2 cup boiling water
1 1/2 cups cold water
FOR TOPPING:
1/2 cup heavy (whipping) cream
1/4 cup creme de cacao, brandy or Sambuca (optional)

Dissolve 1/4 cup sugar and coffee crystals in 1/2 cup boiling water.

Add 1 1/2 cups cold water. Pour into shallow pan.

Freeze 2 hours or till nearly firm.

Break up into chilled small mixer bowl. Beat till fluffy.

Freeze till nearly firm, stirring once or twice.

Beat cream and the remaining 1 tablespoon sugar till soft peaks form.

Scrape coffee ice into small goblets. Pour 1 tablespoon of liqueur over each, if desired. Top with whipped cream.

Servings: 4
Adapted from source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988