Coffee Ice Cream

Creme Glacee au Cafe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Cream
  • A Pint of Milk
  • 6 Eggs
  • 2 Cupfuls of Sugar
  • ½ Cupful of Strong Cafe Noir (Black Coffee)


Boil the milk. Take from the fire. Whip the Cream to a stiff froth. Add the sugar and yolks of eggs, thoroughly beaten, to the milk and Coffee, sweetening to taste. Set aside to cool, and add the whipped cream, and proceed to freeze as directed.