|Sugar||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Strongly brewed coffee||6 Cup (96 tbs) (Hot, Instant Espresso Is Excellent For This)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Apricot brandy/Other fruit brandy||1 Tablespoon|
1. Stir 1/2 cup sugar into hot coffee to dissolve. Pour into freezer trays and freeze until icy, about 1 1/2 hours. Stir and break up ice crystals with a fork. Freeze until firm, about 2 1/2 hours longer.
2. In a medium bowl, whip cream with 1 tablespoon sugar until soft peaks form. Stir in brandy.