Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Coffee Ice Cream
  Pineapple Ice Cream Caramel Ice Cream  

Coffee Ice Cream

1 quart cream
11/4 cups sugar
11/2 cups milk
1/4 teaspoon salt
1/3 cup Mocha coffee
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 Maras-chino cherries or in halves of cantaloupes.

  Pineapple Ice Cream Caramel Ice Cream  

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