Coffee Ice-cream.
3 pints of cream.
1 cup of black coffee—very strong and clear.
2 cups sugar.
2 tablespoonfuls arrowroot, wet up with cold water.
Heat half the cream nearly to boiling, stir in the sugar, and, when this is melted, the coffee; then the arrowroot. Boil all together five minutes, stirring constantly. When cold, beat up very light, whipping in the rest of the cream by degrees. Then freeze.
I cannot say certainly that this can be frozen without turning, although I see no reason why it should not, since the arrowroot gives it the consistency of custard.