3 cups milk
1/2 cup heavy cream
2 shots expresso -- chilled
1/2 cup simple syrup
amaretto cookies -- crumbled
Mix the milk and cream in a 9 by 12-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture.
The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
In a blender, combine the icy milk-and-cream mixture with the expresso and simple syrup.
Blend until smooth.
Spoon into decorative serving glasses and top with the crumbled cookies.
NOTE : To make Simple Syrup, cook 1/2 cup water and 1 cup sugar until the sugar is disolved.
Pairs Well With
I got this recipe off of the "Everyday Italian" show on Food Network (Giade De Laurentiis). I tried it and it was delicious so I thought I would share it with all of my bakespace friends.