Coffee Ice

Ingredients

• one pint of strong coffee
• one pint of water
• one pint of sugar

Method

1. 1

   Prepare as other ices and freeze the same way.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.

Coffee Ice Cream. To one quart prepared cream, put one pint of strong coffee (the best Java or Mocha) well settled. It must be perfectly clear. One pint of sugar. In using fruits or coffee, use no other flavoring. Cook one teaspoon of corn starch in boiling coffee. Biscuit Glace. 4 yolks of eggs Y^ pint sugar 2 quarts whipped cream Beat well the yolks of eggs, add the sugar slowly, and vanilla to taste; scald three pints of cream in double boiler, stir in eggs and sugar, when cold add the pint of whipped cream and freeze. When nearly frozen, stir well with the spatula, color part of it red (if you wish) with confectioners* sugar and put in bottom of paper capsules, or individual molds, or paper cases, then fill up with the uncolored cream. Pack these in ice and salt putting ice only on and near the % The Queen Cook Book 187 top. It must be frozen smooth before putting it in these biscuit molds. Let freeze two hours. French Cook. WATER ICES. It takes a little longer time to freeze water ices than creams. Stir the crank for five minutes then let it rest five minutes, for four or five times, then freeze the same as for creams. Whatever the desired quan- tity make a syrup of the proportion of one pint of water

Cook this with the app: pantry check, scaling, and the assistant.