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. Beautiful Desserts

Clifford Harrison
Anne Quatrano
Anne Quatrano
April 1998


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Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.