The 1901 Cookbook Archive
No. 1895 — Cream Ice Cream Infused with Fresh-Roasted Coffee
English historical translation of Molokhovets recipe No. 1895 from the 1901 Russian cookbook, retaining original methods and measures.
Cream yolks and sugar until pale, dilute with cream and heat while stirring until thickened.
Directly from the roasting pan add an eighth pound very fresh, high-quality, newly roasted coffee.
Remove from heat, cover and leave to infuse until cool.
Strain into an ice-cream mould and freeze as for No. 1894.
To provide
3 glasses milk or cream 4–5 yolks ½ pound sugar, about 1 glass | ⅛ pound freshly roasted coffee, about ½ glass 3 pounds salt, about 6 glasses |
Historical editorial note: The source uses a six-serving measure. Custard needs safe cooking and rapid chilling.
Original source: Read Russian recipe No. 1895. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.