Espresso Ice with Anise Cream
Photo: Randy Mayor; Styling: Melanie J. Clarke
Sambuca is a potent Italian liqueur traditionally enjoyed with a garnish of whole coffee beans. If you don't have it on hand, purchase small, hotel mini bar-sized bottles at liquor stores. If you don't care for its licorice flavor, simply omit it.
How to Make It
Step 1
Combine the first 3 ingredients in an 8-inch baking dish, stirring until sugar and espresso dissolve. Cover and freeze for 45 minutes. Stir espresso mixture with a fork every 45 minutes until completely frozen (about 4 hours).
Step 2
Remove espresso mixture from freezer; scrape mixture with a fork until fluffy. Combine ice cream, whipped topping, and liqueur. Serve over espresso ice.
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