Coffee Ice

Ingredients

• Yolks of 8 eggs
• 1 pint of cream
• 6 ozs. of Mocha coffee (roasted, but not ground)
• 6 ozs. of castor sugar

Method

1. 1

   Make a custard of eggs and cream, add the coffee berries and allow it to stand long enough for the berries to well flavour the custard.

2. 2

   Strain it, then add the sugar, and when the custard is quite cold, freeze.

3. 3

   Dip the mould quickly in cold water and turn out.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 62. The excerpt below is the record exactly as published.

Yolks of 4 eggs (well beaten) ^ pint of water Lump sugar to taste METHOD. Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. 175 ICES. RULES FOR ICES. Too much sugar will cause the ices not to freeze properly. Too little sugar will cause them to become hard and rocky. If ices are to be moulded freeze them in the freezer until they are of the consistency of thick batter. If served unmoulded, freeze them drier and firmer. Rough ice and salt form a freezing mixture. Allow |lb. of salt to 1 lb. of ice. Dip ices into cold water to turn them out. When dishing ices, place a serviette upon the dish, as that will not conduct the heat to them so quickly as the dish alone would. No. 423. COFFEE ICE. INGREDIENTS. \ oiks of 8 eggs | ^ lb. Mocha coffee (roasted, but 1 pint of cream j not ground) 6 ozs. of castor sugar

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