Frozen Affogato Shake with Espresso Granita

Ingredients

• 5 Tbs. sugar
• 8 shots freshly pulled espresso (about 1 cup), at room temperature
• ½ cup cold whole or lowfat milk
• 2 tsp. pure vanilla extract
• 8 medium scoops French vanilla ice cream (about 1 quart), softened until just melty at the edges

Stir the espresso and sugar in a shallow container to dissolve the sugar completely. Cover and freeze until softly frozen (not solid), 2 to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and retu...

View full recipe at Fine Cooking