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Coffee Ice Cream

Name: Coffee Ice Cream
Yield: 8 servings
Ingredients: 1 qt. milk; the yolks of 2 eggs; 1 qt. cream; 1 lb. sugar; 1 qt. of very strong, clear coffee

From The Cook County cook book, 1912

Serves 8

Presented as published in 1912. 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

Nutrition per serving

712Calories

8 gProtein

67 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories712 kcal

Protein8.1 g

Carbohydrates67 g

Fiber0 g

Sugars62 g

Total Fat47 g

Saturated Fat27 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol182 mg

Sodium91 mg

Potassium373 mg

Calcium231 mg

Iron0.3 mg

Magnesium27 mg

Phosphorus218 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A59 mcg

Vitamin E0.2 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate8.2 mcg

Choline62 mg

Caffeine47 mg

Water303 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 384. The excerpt below is the record exactly as published.

COFFEE ICE CREAM.— To 1 qt. milk, add the yolks of 2 eggs, 1 qt. cream, 1 lb. sugar, and 1 qt. of very strong, clear coffee

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