Summer's Ultimate Indulgence: Coffee Ice-Cream 🌞

Ice-cream preparation 

Work ⅔ lb. of sugar and 10 egg yolks in a saucepan until the mixture reaches the ribbon-stage. Dilute it, little by little, with one quart of boiling milk, and stir over a moderate fire until the preparation veneers the withdrawn spoon. Avoid boiling, as it might decompose the custard. Strain the whole into a basin and stir it from time to time until it is quite cold. 

To freeze an ice preparation . . . surround it with broken ice, mixed with sodium chloride (sea-salt or freezing salt) and saltpetre. The action of these two salts upon the ice causes a considerable drop in the temperature which speedily congeals any contiguous liquid . . . The freezer [i.e. the receptacle], in which the freezing takes place . . . should be of pure tin . . . pour into it the preparation to be frozen and then either keep it in motion by rocking the utensil to and fro, by grasping the handle on the cover . . . or by turning the handle if the utensil is on a central axle . . . the rotary movement of the utensil causes the preparation to splash continually against the sides of the freezer, where it rapidly congeals, and the congealed portions are removed by means of a special spatula, as quickly as they form, until the whole becomes a smooth and homogeneous mass.

Coffee Flavouring 

Add 2 oz. of freshly grilled and crushed coffee seeds to the boiled milk, and let them infuse for 20 minutes. Or, with an equivalent amount of ground coffee and ½ pint of water, prepare a very strong infusion and add it to 1½ pints of boiled milk.