American Coffee Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (1)
  1. Put into a very clean stewpan half a pound of freshly-ground Mocha coffee, pour on to it one quart of perfectly boiling new milk, then place the lid on the pan and stand it in the bain-marie for about fifteen minutes; strain the coffee on to ten raw yolks of eggs that have been well beaten with a whisk with six ounces of fine castor sugar; return the mixture to the stewpan and stir it in the bain-marie till it thickens, then strain it, or rub it through a tammy cloth and put it aside till quite cold; pour it into the charged freezer and freeze it to the consistency of a batter; add to it one and a half pints of stiffly-whipped cream that is sweetened with two ounces of castor sugar, flavoured with a dessertspoonful of Marshall's Vanilla Essence and one wineglassful of brandy; refreeze it and put it into any ice mould, place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally; then turn out the ice in the usual way on to a plate on a paper, and serve for a dessert or dinner ice, or for any such service.
Original Text
American Coffee Ice Glace de Café à l'Américaine Put into a very clean stewpan half a pound of freshly-ground Mocha coffee, pour on to it one quart of perfectly boiling new milk, then place the lid on the pan and stand it in the bain-marie for about fifteen minutes; strain the coffee on to ten raw yolks of eggs that have been well beaten with a whisk with six ounces of fine castor sugar; return the mixture to the stewpan and stir it in the bain-marie till it thickens, then strain it, or rub it through a tammy cloth and put it aside till quite cold; pour it into the charged freezer and freeze it to the consistency of a batter; add to it one and a half pints of stiffly-whipped cream that is sweetened with two ounces of castor sugar, flavoured with a dessertspoonful of Marshall's Vanilla Essence and one wineglassful of brandy; refreeze it and put it into any ice mould, place this in the charged ice cave for three and a half to four hours, during which time turn the mould occasionally; then turn out the ice in the usual way on to a plate on a paper, and serve for a dessert or dinner ice, or for any such service.
Notes
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