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Sorvete de Creme de Café, Séc. XIX, Brasil (Coffee Ice Cream, 19th Century, Brazil).


Batem-se oito gemas d/ovos com doze onças de assucar, e ajunta-se uma garrafa de leite fervido com uma quarta de café torrado e coado ; mistura-se bem, dá-se uma fervura, e gela-se.

Eu usei cerca de metade destes ingredientes: 4 gemas, 1 chávena de açúcar, 370 ml de leite e um quarto de chávena de café (descafeinado). Supostamente "uma quarta" de café significa cerca de 3,4 litros, mas mesmo 1,7 litros de café pareceu-me demasiado, pelo que usei apenas um quarto de chávena. Na próxima vez, provavelmente usarei ainda menos, porque mesmo assim ficou com um sabor forte. 

Bibliografia: O Doceiro Nacional, Rio de Janeiro, 1895, disponível online em: https://digital.bbm.usp.br/handle/bbm/3821 

Beat eight egg yolks with twelve ounces of sugar, add a bottle of boiled milk with a fourth of roasted and strained coffee; mix well, bring to a boil, and freeze.

I used about half of these ingredients: 4 egg yolks, 1 cup of sugar, 370 ml of milk and a quarter of a cup of coffee (decaffeinated). Supposedly "a fourth" of coffee means about 3.4 liters, but even 1.7 liters of coffee seemed too much, so I just used a quarter of a cup, next time I would probably use even less, as the flavour turned out quite strong, 

Bibliography: O Doceiro Nacional, Rio de Janeiro, 1895, available online in: https://digital.bbm.usp.br/handle/bbm/3821 





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