Hazel's Recipe Files: Ice Cream

Coffee Syrup Ice Cream

• 1/2 cup dark brown sugar
• 1/2 cup dark corn syrup
• 1 cup water
• 2 TB. instant coffee powder dissolved in 1/4 cup water

Place the sugar, corn syrup, and water in a heavy saucepan and bring to a boil. Reduce heat to medium and cook, stirring constantly, for 5 minutes. Remove from the heat and add the coffee mixture. Blend well and set aside to cool. Store in airtight containers until ready to use.

Makes about 1 1/2 cups.

[The Joy of Ice Cream, by Matthew Klein; 1985, Barron's, Woodbury NY; pg 194.]

[I got almost 2 cups, but I might have mismeasured.]

August 1993, January 1994

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