Café Liégeois (coffee with ice cream)
Café Liégeois (coffee with ice cream)
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  • 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
  • Preparation
  • 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.
  • Description
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