The Daily Monitor

Coffee Ice Cream
Float Is
Easy to Make for Guests

By JUDITH WILSON

Remember when iced coffee was just leftover breakfast brew with a piece of ice in it? "Them days are gone forever," and the experts who do these things have put our favorite beverage right into the summer sunshine with tried and tested methods that make iced coffee like you've never tasted before. It even has a celebration now—National Iced Coffee Week, June 22 through 29.

DINNERS

The first and most popular way to make iced coffee is to pour the fresh hot brew over ice. For this the coffee has to be extra strength to allow for dilution by the ice. Use 3 level tablespoons of coffee to each 3 measuring cup (6 oz.) of water. The second is the pre-cooled method—that means extra strength fresh coffee (one heaping tablespoon of coffee to each 3/4 measuring cup or 6 oz. of water) that's cooled, placed in the refrigerator, and poured into glasses half filled with ice when it's ready to serve.

Make your iced coffee fresh, by the method you like best, and then dress it up for a good start this summer. The following ideas are in the proper mood and should be the end-all to your entertainment, dessert, or cool-off problems.

COFFEE ICE CREAM FLOAT
(Old-Fashioned Freezer Method)

1 quart thin cream
1/3 cup ground coffee
1 teaspoon salt
1 cup sugar
2 cups freshly made coffee, chilled

Combine 1 cup of the cream with the ground coffee in top part of double boiler. Heat over boiling water 10 minutes; strain through double cheese cloth; add salt and sugar and stir until dissolved. Combine with remaining cream. Place in freezer can, then place can in freezer container, adjust dasher and cover. Fill tub with alternate layers of ice and salt, using 8 parts ice to 1 part salt. Freeze until firm. Makes 1 1/2 quarts. To serve, put large scoop of coffee ice cream in each tall glass. Fill with chilled coffee; stir and serve. Makes 8 servings.

COFFEE ICE CREAM FLOAT
(Refrigerator Method)

3 tablespoons ground coffee
2 cups milk
2 teaspoons unflavored gelatine
2 tablespoons cold water
1/3 cup sugar
1/3 cup white corn syrup
1 cup heavy cream, whipped
Few drops of oil of cloves
Coffee

Add coffee to milk in top of double boiler. Place over boiling water; cover and heat 5 minutes. Strain through cheese cloth. Soften gelatine in cold water. Add to the hot coffee-milk with sugar and corn syrup and stir until dissolved. Chill until thickened; beat with rotary beater until fluffy. Fold in whipped cream and a few drops of oil of cloves. Pour into tray of automatic refrigerator and freeze until firm. Fill tall glasses half full of the frozen mixture. Add freshly made coffee (chilled). Stir and serve. Makes 6 servings.

PAN-AMERICAN COFFEE CREAM

1 cup sugar
1/3 cup hot water
2 cups extra-strength, freshly made coffee
Cracked ice
1/2 cup heavy cream, whipped
Nutmeg

Melt the sugar in a saucepan over low heat until a light brown liquid is formed. Add hot water and stir until sugar is dissolved. Combine with coffee. Pour over ice in tall glasses. Top with a spoonful of whipped cream and dust with nutmeg. Serves 6.

SPICED COFFEE IMPERIAL

Add spices to hot coffee and allow to stand for about 1 hour. Remove cinnamon, add sugar (add more if desired) and 1/2 cup of the cream, and chill. Pour the mixture into six tall glasses and fill with crushed ice. Whip remaining cream. Place a spoonful of whipped cream on each serving. Serves 6.

Coffee flavoring is delicious in desserts, and I am sure you will want to make these easy dishes again and again after a trial.

Mocha Mousse

1 cup extra-strength, freshly made coffee
4 tablespoons grated chocolate
2 tablespoons chopped almonds
2 cups cream, whipped
1/2 cup sugar

Pour coffee over chocolate, add nuts and cool. Combine with cream sweetened with the sugar, beating well. Pour into tray of mechanical refrigerator and freeze without stirring about 3 hours.

COFFEE CHOCOLATE CREAM

Place 1 package chocolate pudding in top of double boiler. Add 1 1/2 cups milk gradually, stirring constantly. Add 1/2 cup freshly made coffee. Place over boiling water and cook until thickened, stirring constantly. Cook 6 minutes longer, stirring frequently. Cool, stirring occasionally. Pour into sherbet glasses. Chill. Serve with plain or whipped cream. Serves 4.

You drink it, you eat it, or both—it's dessert or beverage, or both. It's the best refresher of the season—Coffee Ice Cream Float. And it's a snap to make. Creamy coffee ice cream, made in an old-fashioned freezer (see Miss Wilson's column today for the recipe) is served floating in glasses of chilled coffee.