Coffee Ice Cream
Ingredients
- 1 quart cream
- 1½ cups milk
- ⅓ cup Mocha coffee
- 1¼ cups sugar
- ¼ teaspoon salt
- Yolks 4 eggs
Steps
- Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.
More recipes with cream, milk, coffee or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.