Coffee Ice Cream
From The national course in home economics, 1917
Serves 25
Recipe by R. W. S.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 227. The excerpt below is the record exactly as published.
COFFEE ICE-CREXm. One gallon of cream, yolks of thirty-five eggs, two pounds ten ounces of sugar, two quarts of very strong black coffee
Cook this with the app: pantry check, scaling, and the assistant.