Coffee Ice Cream

Ingredients

• Scald together iy2 cups milk
• and V2 cup freshly made, strong, black coffee
• add this to 1^4 cups sugar
• mixed with 2 beaten eggs
• add 1 qt cream

Method

1. 1

   Scald milk and coffee together.

2. 2

   Gradually add to sugar and beaten eggs, stirring vigorously.

3. 3

   Cook in a double boiler until thickened.

4. 4

   Add cream, let stand, and freeze.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 138. The excerpt below is the record exactly as published.

add 1 qt cream (thin), and 2 tablesp vanilla extract. The mixture should be nice and smooth, like custard, but should it happen to curdle, it will not show after freez- ing, nor affect the taste. Freeze. For chocolate ice cream use only 1 tablesp vanilla, and add 1 or IVz squares of bitter chocolate, or an equal quantity of cocoa. Ice creams should taste very sweet before freezing. For variety, when making vanilla ice cream, burn half the sugar (to make a caramel) and add it to the hot custard. Chopped nut meats added to vanilla ice cream is also nice. Coffee Ice Cream Scald together iy2 cups milk and V2 cup freshly made, strong, black coffee, then gradually add this to 1^4 cups sugar mixed with 2 beaten eggs

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