Coffee Ice Cream
A dish that starts with milk and finishes with mocha coffee.
contains dairycontains eggs
Ingredients
US
Metric
- 950 ml cream
- 350 ml milk
- 80 ml Mocha coffee
- 300 ml sugar
- 1 ml salt
- Yolks 4 eggs
Make it lactose-friendly
- 1 quart cream → lactose-free cream or coconut cream
- 1½ cups milk → lactose-free milk, oat milk, or almond milk
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.
Nutrition (estimated, per serving)
| Calories | 423 |
|---|---|
| Protein | 5.5 g |
| Fat | 25.8 g |
| Carbs | 44.2 g |
| Fiber | 0.2 g |
| Sodium | 208 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States