1/2 cup sugar

1 cup freshly brewed coffee, brewed with 6 tablespoons (3 scoops) ground coffee

1 teaspoon pure vanilla extract

1/2 cup heavy cream, lightly whipped

In a small saucepan, heat 1 cup of the water with the sugar, stirring to dissolve the sugar; refrigerate until cold.

Combine the sugar syrup with the coffee, the remaining 1 cup cold water and vanilla, and blend thoroughly. Pour into a freezer-safe container, such as a 9-by-13-inch metal pan.

Freeze, stirring and scraping the mixture with a rubber spatula at first and then with the tines of a fork every 30 to 40 minutes, until a grainy consistency is achieved and the mixture is completely frozen, about 3 to 4 hours.

Spoon the mixture into chilled glasses or bowls. Top each serving with a small dollop of softly whipped cream.

Makes 1 quart.