Cappuccino Ice Cream (Regular or Diet)

A wonderful treat/dessert for a hot Summer's night. Serve it in "Irish coffee" glasses with a dollop of whipped cream on top and a few Pirouette cookies on the side...Mmmmmmmmmmm!!!

• Ready In: 1 hr
• Yields: 1 Quart

Ingredients

• 1⁄4 cup boiling water
• 1  tablespoon instant espresso
• 2  teaspoons  cocoa (Dutch processed if you have it)
• 1⁄2 teaspoon cinnamon
• 1⁄2 cup sugar or 12  envelopes  Equal sugar substitute
• 1⁄2 teaspoon real vanilla extract (not imitation) (optional)
• 1⁄2 teaspoon  brandy extract (optional)
• 1  cup half-and-half cream or 1  cup 1% low-fat milk
• 1  cup heavy cream or 1  cup 1% low-fat milk

Directions

1. Regular: Mix the espresso, cocoa, cinnamon and sugar together in a medium bowl.
2. Stir in the boiling water and let mixture cool.
3. Stir in remaining ingredients.
4. Chill mixture.
5. Pour chilled mixture into ice cream maker and freeze according to manufacturer's directions.
6. Diet Version: Mix espresso, cocoa and cinnamon together in a medium bowl.
7. Stir in the boiling water and let mixture cool.
8. Stir in "Equal" and remaining ingredients.
9. Chill mixture.
10. Pour chilled mixture into ice cream maker and freeze according to manufacturer's directions.
11. **NOTE: "Splenda" (or the granulated/powdered sugar substitute of your choice) can be used in the Diet version in place of "Equal". EQUAL (Aspartame). 4 calories per packet. 24 packets = 1 cup sugar. 1 packet = 2 teaspoons sugar. EQUAL SPOONFUL (Aspartame). 2 calories per teaspoon. 1 cup = 1 cup sugar. 1 teaspoon = 1 teaspoon sugar. SPLENDA (Sucralose). 0 (zero) calories. 1 cup = 1 cup sugar. 1 teaspoon = 1 teaspoon sugar.