Coffee Ice Cream

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart cream.
  • cups milk.
  • cup Mocha coffee.
  • cups sugar.
  • ¼ teaspoon salt.
  • Yolks 4 eggs.


    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.