To any of the receipts given for vanilla cream add a half cupful of black coffee, and omit the vanilla.
COFFEE ICE-CREAM No. 2
- 1 quart of milk.
- 1 quart of cream.
- ½ cupful of very black coffee.
- 1½ cupfuls of sugar.
- ½ ounce of isinglass soaked for half an hour in a little of the cold milk.
Scald the milk; add the coffee and isinglass and sugar. When it is cold add the cream, whipped, and freeze.
WHITE OR ANGEL ICE-CREAM
- Whites of 6 eggs.
- 1 cupful of powdered sugar.
- 1 pint of cream.
- Italian meringue made of the whites of 2 eggs and 1 tablespoonful of hot syrup.
- 2 tablespoonfuls of noyau or of orange-flower water.
Break the whites of the eggs, but do not beat them to a froth; stir into them the cupful of powdered sugar, and then add the cream. Place it in a double boiler, and stir until it is scalded, but do not let it boil; remove from the fire and stir until it is cold, to make it light. When it is cold add the flavoring, and freeze. When it is frozen remove the dasher, stir in the Italian meringue, turn it into a mold, and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams.
ITALIAN MERINGUE
Whip the whites of eggs to a stiff froth; beat into them slowly some boiling syrup cooked to the ball. This cooks the eggs enough to prevent their separating. The syrup is made by boiling sugar and water until, when a little is dropped into cold water, it will form a ball when rolled between the fingers.