Coffee Ice-cream

Ingredients

• a quarter pound coffee
• one quart cream
• yolks of twelve eggs
• three teacups sugar
• pint more cream

Method

1. 1

   Grind coffee, heat cream, add coffee, and cook.

2. 2

   Strain, add yolks and sugar, cool, and freeze.

3. 3

   When half frozen, add whipped cream and whites.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.

a quarter pound coffee, half each Mocha and^ava, or use the pulverized, taking only half as much. Put one quart cream on in custard kettle; when hot add coffee and cook ten or fifteen minutes, strain, add pint more cream, Solks of twelve eggs and three teacups sugar; cook, strain, cool, eeze and when half frozen add pint cream, whipped, and also the whites ; or where the made coffee is used, scald a pint milk and stir in a tablespoon arrowroot, mixed smooth in a little cold cream, add two Clips sugar and cup very strong clear coffee sweetened to taste ; when cold stir in quart cream, whipped, and freeze ; or Tor Whipped Coifee Ice-creamy whip one quart double cream, add cup each sugar and strong black coffee, whip to a froth, pile in goblets, freeze and serve. In winter time can be placed out doors or in summer time in Cave as described. For Wh^te Coffee Ice-cream^ pour one quart boiling cream over half pound freshly roasted whole Mocha \ ICES AND ICE-CREAM. 355 and Java, half and half; place in custard kettle and keep on back of range for an hour or so, where water in outer kettle will keep hot, not boil • strain, return to inner kettle and add yolks of twelve eggs, beaten smooth with teacup and half sugar ; when it begins to thicken, take off, strain, cool, freeze, and when half done add pint cream, whipped, and if wanted very delicious the well-frothed whites may be used ; if so, add with the coflh* un^atttm. cream, and use in the custard a half teacup more sugar. Mold in melon mold and serve surrounded by whip- ped cream. Tea Ice-cream is made as above, using one ounce tea* B^gleaa Ice-^sream, — One quart cream

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