Read Q&A: Stephen Durfee
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Serves 1 | By Stephen Durfee
Blend the sugars into the hot coffee and stir to dissolve. Cool the coffee completely, then pour it into a shallow pan, like you might use for brownies. Put the pan into the freezer and let it sit, undisturbed, until it barely forms a thin layer of ice. Use a fork to break this up, stirring the frozen part back into the liquid, and return to the freezer. Continue like this, stirring the mixture every so often, so that the frozen mixture forms fine crystals. Serve with lightly sweetened whipped cream.