If you are a frequent visitor of Passions to Pastry, you are probably aware of my great love of espresso.  I start off each and every morning with a strong, flavorful and rich cappuccino.  This Espresso Ice is another wonderful way to enjoy coffee -- especially on a hot summer day.  I top it off with freshly whipped cream that is sweetened with confectioners' sugar and a touch of brandy.

                                           Espresso Ice
                          adapted from a recipe by Lee Bailey

• 3 cups of hot, freshly brewed, strong coffee
• 3 tablespoons sugar
• 5 strips of organic orange peel

   In a medium bowl, combine the hot coffee with the 3 tablespoons sugar.  Stir to combine.  Add the strips of orange peel; cool.  Cover the bowl and refrigerate until cold.  Freeze in an ice cream machine.  Serve with whipped cream that has been flavored with brandy, Grande Marnier, or Kahlua.