Iced Coffee Slush - cooking recipe

Ingredients

3 cups hot strong brewed coffee (I use double strength)
1 1/2 - 2 cups sugar (or less, I use half)
4 cups milk
2 cups half-and-half cream
1 1/2 teaspoons vanilla extract

Preparation

In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled.
Add the milk, cream and vanilla; freeze several hours or overnight.
Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.