Café Liégeois (coffee with ice cream)
In a bowl, whip the cream with the sugar and vanilla until stiff peaks form. Set the whipped cream aside. Scoop the ice cream into four glasses. Pour the coffee over and top with whipped cream.
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Ingredients
- 1/2 cup (125 ml) 35% cream
- 2 tablespoons (30 ml) icing sugar
- 1/4 teaspoon (1 ml) vanilla extract
- 8 scoops vanilla or coffee ice cream, or half and half
- 1/2 cup (125 ml) hot espresso coffee
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