Coffee Ice-Cream

Ingredients

• half a pound of coffee
• three pints of cream
• five or six eggs

Method

1. 1

   Roast coffee, steep in boiling cream for an hour, then prepare as for French ice-cream.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 279. The excerpt below is the record exactly as published.

them a pint of cream, covet the saucepan, and let the cream and coffee remain hot, without boiling, for an hour ; then strain off the cream. After the cream is strained, put into a thick saucepan the yolks of eight eggs, a pound of sugar, and the cream strained through a napkin ; dissolve an ounce and a half of gelatine in a gill of hot water ; whip half a pint of cream to a stiff froth ; put the saucepan containing the sugar, eggs, and cream over the fire, and stir it until it begins to thicken ; then remove it from the fire, and stir the dissolved gelatine into it for two minutes ; after stirring in the gelatine, mix in the whipped cream very quickly and lightly ; put the coffee bombe into a tight-covered mould, and freeze it as directed for frozen puddings ; or put it into little paper cases, and freeze them for three hours, as directed in the proper recipe. ICE-CRWAMS. The secret of making good ice-cream of any grade lies in the freezing. The old way of freezing cream, which is still in use among small confectioners, consisted of occasionally stirring the cream while it was freezing in a tin can set in a tub of ice and salt. A more easy and expeditious method is within the reach of the average housekeeper in these days of patent freezers. The same principle underlies all the best- known patents ; i.e., the mixing of the cream by a wooden beater which revolves inside the can by the same motion that slighdy changes the position of the can in the outer tub of ice and salt. This freezing-mixture should be composed of three parts of crushed ice to one of coarse salt, and care should be taken that it does not reach high enough around the sides of the can to penetrate to the interior, and so spoil the cream ; the water formed in the outer tub by the melting of the freezing mixture need not be drawn off while the cream is being frozen, unless it is likely to get into the DESSERT. 527 can, because the water is intensely cold. If it is desired to pack the cream after it is frozen, the water may be drawn off, and enough more ice and salt packed around the can to nearly reach to the top. Ice-cream packed in this way can be kept over night, or longer if the freezing mixture is prop- erly renewed. When ice-cream is " moulded," or packed in tin moulds of fancy shapes, all the openings should be closed with butter, or oiled paper closed about the apertures of the mould with paste or gum-tragacanth. Ice-creams of the most ordinary sort are made of milk, thickened with arrowroot or corn-starch in the proportion of a tablespoonful to a quart, dissolved in cold water, and then boiled in the milk, which is cooled, sweetened, and flavored before it is frozen. PLAIN ICE-CREAM. The sort of ice-cream usually made at home is composed of milk, with a small proportion of cream, with eggs and sugar added to it : for instance, dissolve half a pound of sugar in a quart of milk, place it over the fire, ana let it heat to the boiling point ; meantime beat three eggs to a cream, pour the boiling milk into them, and then return to the fire, and stir it until it begins to thicken ; then at once remove it from the fire, stir it until it is smooth ; then flavor it, cool it, and when it is cool, freeze it, according to directions given, in the freezer. FROZEN CUSTARD. Frozen custard is made in the same way, only five eggs, at least, are added to a quart of milk. PHILADELPHIA ICE-CREAM. Philadelphia ice-cream is pure cream over-sweetened, over-flavored, and then frozen. 528 PRACTICAL AMERICAN COOKERY. VANILLA ICE-CREAM. A good vanilla ice-cream is made from cream over- sweetened, and flavored with powdered vanilla-bean ; when it is half frozen, the white of an egg, beaten to a stiff froth, is stirred thoroughly into it, and the freezing is completed. FRENCH ICE-CREAM. French ice-cream, thick and yellow, is made by boiling a quart of cream with a long vanilla-bean, and then cooling and straining it ; then the yolks of twelve eggs are beaten smooth with three-quarters of a pound of sugar ; the flavored cream is then mixed with the eggs, and stirred over the fire until it begins to thicken ; directly the cream begins to thicken, take it from the fire, and stir it for five minutes; then cool it, and freeze it. - COFFEE ICE-CREAM. Coffee ice-cream. is made by roasting half a .pound of coffee, pouring three pints of boiling cream over it, and steeping for an hour; the cream, flavored with coffee, is then made according to the directions given for French ice- cream. A plainer coffee ice-cream is made by using five or six eggs

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