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Espresso Float

From Italian Cooking and Living, December 2004/January 2005

    6 tablespoons granulated sugar
    1 cup brewed espresso
    1/2 cup chilled heavy cream
    3 tablespoons confectioners'sugar
    4 scoops vanilla ice cream
    2 tablespoons chopped hazelnuts, toasted
    3 tablespoons chocolate sprinkles
In a heavy-bottomed pan over medium heat, cook the sugar until it begins to dissolve. Continue to cook, stirring occasionally, until the caramel turns a deep golden. Remove from the heat, and slowly stir in 1 cup of water. Return to high heat, and cook, stirring, until the caramel softens. Remove from the heat, and stir in the espresso. Add several ice cubes, and stir until the espresso syrup is cool. Discard any ice cubes that do not melt, and set the espresso syrup aside. In a chilled bowl, combine the heavy cream with the confectioners' sugar, and whip until it holds soft peaks. To serve, distribute the ice cream among 4 glasses, pour the espresso syrup over each serving, and top with the whipped cream. Garnish with the hazelnuts and chocolate sprinkles. Serves 4



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