1 pint Water
1 1/4 pounds Granulated sugar
4 ounces Glucose or corn syrup
1 ounce Coffee, ground
1 fluid ounce Coffee extract
3 1/2 fluid ounces Heavy cream
Yield: 1 3/4 quarts
1. Bring the water, sugar and glucose or corn syrup to a boil. Boil for one minute and remove from heat.
2. Add the ground coffee and coffee extract and let the mixture steep for 4 minutes. Strain through cheesecloth and discard the grounds.
3. Add the heavy cream to the coffee syrup and then quickly cool the mixture over an ice bath.
4. Check the density of the mixture. Adjust the syrup to 1.1425 (18°Baumé) by adding more base syrup or water as needed.
5. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Notes: Method: Churned
1 1/4 pounds Granulated sugar
4 ounces Glucose or corn syrup
1 ounce Coffee, ground
1 fluid ounce Coffee extract
3 1/2 fluid ounces Heavy cream
Yield: 1 3/4 quarts
1. Bring the water, sugar and glucose or corn syrup to a boil. Boil for one minute and remove from heat.
2. Add the ground coffee and coffee extract and let the mixture steep for 4 minutes. Strain through cheesecloth and discard the grounds.
3. Add the heavy cream to the coffee syrup and then quickly cool the mixture over an ice bath.
4. Check the density of the mixture. Adjust the syrup to 1.1425 (18°Baumé) by adding more base syrup or water as needed.
5. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Notes: Method: Churned
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