Coffee Ice-cream

Ingredients

• two quarts of cream
• a pint and a half of boiling water
• a pint of sugar
• half a cupful of coffee, ground fine
• the yolks of four eggs

Method

1. 1

   Make the coffee in a small biggin, using the dry coffee and boiling water.

2. 2

   Put the filtered coffee and sugar into a saucepan, and boil for twenty-five minutes.

3. 3

   Beat the yolks of the eggs well, and then beat them into the syrup.

4. 4

   Take from the fire, and beat for three minutes; then beat in a cupful of the cream, and cool.

5. 5

   When cold, add the remainder of the cream, and freeze.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 356. The excerpt below is the record exactly as published.

Coffee Ice-cream. Use two quarts of cream, a pint and a half of boiling water, a pint of sugar, half a cupful of coffee, ground fine, and the yolks of four eggs

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