Coffee Granita with strong coffee and kahlua on the bottom, and slightly sweet and creamy cream and bailey's on the top. Its just plain heavenly.
Add the cream to a freezer proof container. Glass works well. Scrape out the insides of the vanilla bean and add it to the cream. Mix it up well with a wisk till all the sticky vanilla breaks apart. Add the Baileys and stir!
Add the Kahlua to the cooled coffee and stir.
In 45 mins, take the containers out and scrape them with a fork or move them around a little. Then put back in the freezer and set the timer for 45 mins again. Keep repeating this until both the coffee and the cream are good and slushy.