Coffee Ice Cream
From The encyclopædia of practical cookery, 1890
Serves 6
Serve as other cream ices.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 444. The excerpt below is the record exactly as published.
1 pint of boiling milk, stir for two minutes longer, pour the whole into a copper basin on the hot stove, and with a spatula or spoon stir gently at the bottom until well keated, but it must not boil. Take it from the fire, and put it on the table ; add immediately 1 pint of sweet cream, mixing again for two minutes, and throw in 2oz. of freshly-ground Coffee
Cook this with the app: pantry check, scaling, and the assistant.