White Coffee Ice Cream

Roast very slowly, either in a roaster or in a frying pan, half a pound of good coffee beans, not having them too dark. Boil a pint of milk and pour it over the roasted coffee laid in a saucepan, cover tightly and keep it on the side of the range for half an hour. Put twenty egg-yolks in a saucepan or a tinned copper basin with twelve ounces of powdered sugar and a quarter of a vanilla stick; beat well together and dilute with three pints of milk and the infused coffee; stir this cream on a slow fire to thicken without boiling, and as soon as the preparation has attained the correct consistency transfer it to a well tinned metal vessel and stir occasionally while cooling; strain it twice, the last time through an exceedingly fine sieve. Try a small part in a freezer packed in ice to discover its consistency, and if too thin add some thirty-two degree syrup, and raw cream if too thick. Freeze by working it until firm and smooth.

Virgin Coffee Cream is prepared with egg-whites instead of yolks, exactly the same way, the proportions being, half a pound of coffee, one quart of milk, sixteen egg-whites instead of the yolks, ten ounces of sugar, a quart of cream and a quarter of a vanilla stick.