* Makes about 1 1/2 pints
- 3 cups freshly made very strong black coffee
- 1/3 cup superfine sugar
- 1/4 tsp. pure vanilla extract
- 1 cup water, chilled
- 1 cup whipping cream
- 2 tbsp. toasted hazelnuts
Mix the hot coffee, sugar, and vanilla together. Let cool, stirring occasionally until the sugar has dissolved. Add the chilled water and pour into a freezer container.
Freeze until slushy. Lightly break up with a fork, then continue freezing until almost firm.
Finely grind most of the nuts and roughly crush the rest. Whip the cream until frothy and fold in the ground nuts. Place in the freezer for the last 15 minutes before serving.
Chill 4 to 6 tall glasses. Remove the granita from the freezer and break it up with a fork. Fill the chilled glasses with the coffee ice crystals. Top with a swirl of the iced cream and sprinkle on a few of the crushed nuts. Refreeze no longer than an hour, then serve directly from the freezer.
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