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Vanilla Ice Milk and Espresso Parfaits


Chef Anne Quatrano's refreshing dessert, which can be served along with or instead of the strawberry biscuits, layers scoops of sweet eggless vanilla ice milk with a potent espresso syrup.

  1. 1 quart milk
  2. 2 cups sugar
  3. 1 tablespoon pure vanilla extract
  4. 2 cups brewed espresso
  5. Lightly sweetened whipped cream, for serving
  6. Cinnamon, for garnish
  1. In a medium saucepan, combine the milk with 1 cup of the sugar and stir over moderate heat until the sugar dissolves. Pour the milk into a large bowl and let cool to room temperature. Add the vanilla and refrigerate until chilled. Freeze the ice milk in an ice cream maker according to the manufacturer's instructions.
  2. In a medium saucepan, boil the espresso with the remaining 1 cup of sugar over moderately high heat until reduced to about 1 1/2 cups, about 10 minutes. Pour the syrup into a bowl and let cool to room temperature.
  3. Scoop the ice milk into Champagne flutes and drizzle with espresso syrup. Garnish each serving with a dollop of whipped cream and a pinch of cinnamon
Make Ahead The ice milk can be frozen for up to 1 day. The espresso syrup can be refrigerated for up to 3 days.


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