Creamy Coffee Sorbet

Combine the contents of a 1-cup measuring cup, consisting of cream and coffee, in a suitable container. Mix thoroughly to blend the ingredients; seal the container and allow it to sit in the refrigerator for 8 hours or overnight.

Next, take the refrigerated mixture out of the refrigerator. Line a fine-mesh strainer with cheesecloth and position it over the middle of a medium-sized saucepan. Pass the mixture through the strainer, using a gentle pressing motion to extract as much liquid as possible from the cheesecloth. Discard the used cheesecloth and its contents.

Add the remaining cream and 1 cup of milk to the saucepan. Place the saucepan over medium-low heat and bring the mixture to a gentle, simmering temperature. Stir in sugar, milk powder, and vanilla extract until they are well combined; this should take around 3 to 4 minutes. Remove the saucepan from the heat source.

In a separate bowl, whisk together 2 tablespoons of milk and tapioca starch until the starch is fully incorporated. Add this mixture to the hot ice cream base, stirring until it is well combined. Stir in 1-2 tablespoons of coffee liqueur.

Allow the ice cream base to cool to room temperature, which should take at least 20 minutes. Once cooled, refrigerate the mixture for 4 hours or overnight.

Churn the ice cream base in an ice cream maker according to the manufacturer's instructions, which should take around 20 minutes. Transfer the churned ice cream base to a freezer-safe container and place it in the freezer to firm up, allowing it to freeze for at least 6 hours.