-
1
Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves.
-
2
Pour into a shallow lidded container and cool.
-
3
In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
-
4
Whisk together the condensed milk, light cream, creme fraiche, vanilla and salt, and pour into a shallow lidded container.
-
5
Place both shallow lidded containers in the freezer for 2 hours.
-
6
Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth.
-
7
Return to freezer to set firm before scooping, about 4 hours or overnight.
-
8
Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals.
-
9
Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline.
-
10
At this point, it may be frozen overnight.
-
11
Rake over again before serving to loosen.
-
12
To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita.
-
13
Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
