Cold Coffee with Vanilla Ice Cream [Louisiane, USA]
Comments:	Serve in tumblers or punch cups.
Servings:	6

4 cups [1 L] chicory black coffee 4 cups [1 L] vanilla ice cream 2 ounces [60 mL] Cognac or Brandy 6 [10-ounce / 310-mL] tumblers	Infuse chicory coffee; cool to room temperature. Pour coffee into a punch bowl, top with half of ice cream and pour in Cognac or Brandy. Using an electric or a hand mixer, beat until mixture starts to bubble. Pour into tumblers. Add remaining ice cream, so that it floats in the center of each tumbler.