Coffee Cognac Ice Cream
|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Instant coffee||3 Tablespoon|
Dissolve sugar in water over medium heat, then bring to boil and cook 5 minutes; cool.
Combine with next 3 ingredients in top of double boiler and stir over hot water until it forms a custard and coats spoon.
Add coffee and Cognac and mix well.
Cool, then strain into ice cream freezer can.
Put in dasher and cover tightly.
Lower into ice cream freezer packed with alternating layers of cracked ice and rock salt in proportions of 1 cup salt to 6 cups ice (substitute kosher salt if you can't get rock salt).
Turn until mixture is frozen, remove can and wipe carefully to remove any salt.
Remove dasher, press ice cream down and cover can again.
Drain off salt water and put can back in freezer, repacked with ice and salt, until ready to serve (or follow manufacturer's directions for freezing and storing).
Makes 6 servings.