4997 Iced Coffee

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Gradually pour dl ( pt or U.S. cups) boiling water over 300 g (11 oz) freshly ground coffee and allow to filter slowly. Place in a pan with 600 g (1 lb 5 oz) loaf sugar and allow to cool. Now add 1 litre ( pt or U.S. cups) boiled milk which has been flavoured with vanilla and allowed to cool, and 5 dl (18 fl oz or U.S. cups) very fresh cream.

Freeze in the ice-cream machine but see that the mixture remains almost liquid. Serve in very cold cups.