Coffee Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Custard Base

a pint of more or less rich vanilla-flavoured custard
a gill of very strong black coffee or good coffee essence ↝ Coffee, brewed [Coffee]
sugar to taste ↝ Sugar, NFS [Sugars and honey]

Delicate Form

4oz. of freshly-roasted Mocha coffee berries, a little bruised but not powdered ↝ Coffee, Iced Cafe Mocha [Coffee]
a pint of single cream ↝ Cream, light [Cream and cream substitutes]
about 2oz. to 3oz. of sugar ↝ Sugar, NFS [Sugars and honey]
a gill of stiffly whipped cream, flavoured if liked with a ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

To a pint of more or less rich vanilla-flavoured custard add a gill of very strong black coffee or good coffee essence, and sugar to taste.
Infuse 4oz. of freshly-roasted Mocha coffee berries, a little bruised but not powdered, in a pint of single cream for an hour at the side of the stove, but be careful it does not boil.
Tammy, sweeten to taste with about 2oz. to 3oz. of sugar, and freeze, adding half way through a gill of stiffly whipped cream, flavoured if liked with a

Original Text · last edited 4 days ago

Coffee Cream Ice.— To a pint of more or less rich
vanilla-flavoured custard add a gill of very strong
black coffee or good coffee essence, and sugar to taste.
A more delicate form of this is well worth the little
extra trouble it involves: infuse 4oz. of freshly-
roasted Mocha coffee berries, a little bruised but not
powdered, in a pint of single cream for an hour at
the side of the stove, but be careful it does not boil;
now tammy, sweeten to taste with about 2oz. to 3oz.
of sugar, and freeze, adding half way through a gill
of stiffly whipped cream, flavoured if liked with a

Notes

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