Photo: Nathan Dumlao
Ingredients
- 1 tablespoon arrowroot dissolved in a 1/2 cup of cold water
- 1/2 cup of cold water
- three pts
- 1 teacup strong drip coffee
Directions
1
_Contributed by Mrs. S. Naudain Duer, Philadelphia, Pa._
2
Three pts. cream, 1 qt. fresh milk, 1 pt. sugar, 1 teacup strong drip coffee, 1 tablespoon arrowroot dissolved in a ½ cup of cold water. Put on in saucepan the milk and 1 pt. cream. When hot add sugar, coffee and arrowroot. Let boil until thickened to consistency of custard, stirring all the time. Set aside to cool. When cold, stir in remaining quart of cream. Then freeze.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg