Chapter XXI · Ices and Sherbets · No. 2751
2751—Coffee Ice-cream
Add two oz. of freshly-grilled and crushed coffee seeds to the boiled milk, and let them infuse for twenty minutes.
Or, with an equivalent amount of ground coffee and half a pint of water, prepare a very strong infusion and add it to one and a half pints of boiled milk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2751, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →