24 Dec '14, 6pm
Coffee Granita Cream Recipe and the History of Torani Syrups #Archive
Pour half and half into the saucepan and stir in all ingredients. Set stove to high heat and put saucepan on burner. Stir at intervals while on high heat for about 5 minutes, then reduce heat to medium high. As you stir, the milk will begin to curdle lightly and form little clumps. This is normal. You can strain the mixture later as you pour it. Stir continuously and when mixture begins to boil, turn heat to high again. When foam rises to just short of the top of the pan, turn heat off and set pan aside. Allow to cool for 5 minutes and pour into metal pan, using strainer if you desire. Not straining will simply allow the solidified strands to blend in with the coarse frozen texture of this crystallized frozen dessert.