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1
Combine the coffee, half-and-half, and sugar in a mixing bowl and stir until the sugar dissolves.
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2
(If youve stored the coffee in a jar and theres room, add the sugar and milk and shake the jar instead.)
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3
Pour the mixture into a 6-cup or larger rectangular glass or metal baking pan.
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4
(Youll need enough room to stir the ingredients.)
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5
Place the pan, uncovered, in the freezer and freeze until ice crystals begin to form around the edges, 30 to 45 minutes.
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6
Remove the pan from the freezer and, using a fork, stir to break any chunks into small ice crystals.
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7
Return the pan to the freezer for 30 minutes.
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8
Remove the pan and stir again, poking any chunks with the fork to break them up completely.
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9
Continue freezing, stirring with the fork every 15 minutes, until the granita is completely frozen, 45 minutes to 1 hour longer.
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10
The granita should have the texture of shards of glass throughout.
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11
(At this point the granita can be transferred to an airtight container and frozen for up to 2 days.
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12
If it freezes solid, thaw the granita slightly in the refrigerator and break it up with a fork before serving.)
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13
To serve, spoon the granita into ice cream dishes or glasses, such as wine or parfait glasses, topping each serving with whipped cream, if desired.
