Coffee Granita and Almond Ice

Menu Part: 
Dessert
Cuisine Type: 
Italian
Serves: 
24

This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.

Ingredients

Granita
3 qt. water
14 oz. sugar
4 oz. ground espresso
3 cinnamon sticks
8 cardamom pods, crushed
1 star anise

Almond milk ice
4 cups (1 lb.) whole blanched almonds, toasted
1 qt. whole milk
3 qt. half & half, divided
2 cups sugar
1 bottle (750 ml.) almond syrup
6 cups sliced almonds, toasted

Steps

1. Prepare granita: In a large pot, bring all ingredients to a boil. Turn off heat; steep 15 minutes.

2. Strain into a 2-inch-deep hotel pan. Freeze, stirring every few hours. Break into chunks.

3. Prepare almond ice: Bring whole almonds, milk, 1 qt. half & half and sugar to a boil. Remove from heat, cool and puree.

4. Strain; stir in 2 quarts half & half and syrup. Pour into a 4-inch-deep hotel pan. Freeze, whisking every few hours.

5. For service: In a tall glass, layer sliced almonds, granita and almond ice. Garnish with more sliced almonds.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources