Ice Coffee Custard
A delightful vintage frozen dessert that bridges the gap between a rich coffee beverage and traditional kulfi. This recipe thickens sweetened coffee-infused milk to the consistency of dudhpak (thickened milk) before freezing it firm in molds. The result is a dense, refreshing coffee treat with a satisfying, creamy texture perfect for warm afternoons.
Ingredients
- 2 cups Whole milk (Originally '1/2 seer'. Converted to modern equivalent (approx. 1 pint).)
- 1/2 cup Granulated sugar (Originally '0.25 lb'. Converted to modern volume.)
- 1/2 cup Strong brewed coffee (Quantity estimated. The original text refers to 'other ingredients' from a previous recipe, implying coffee.)
- 1/2 cup Heavy cream (Optional. Estimated addition to achieve the 'rich' consistency mentioned in the source text.)
Instructions
- 1In a heavy-bottomed saucepan, combine the milk, sugar, strong coffee, and cream (if using). Stir well to dissolve the sugar.
- 2Place the pan over medium-low heat. Simmer the mixture, stirring frequently, until it thickens to the consistency of 'dudhpak' (thickened milk) or a thin custard. It should coat the back of a spoon. Do not let it boil over.
- 3Remove from heat and allow the mixture to cool to room temperature. Pour the thickened coffee mixture into ice cream molds or a freezer-safe container.
- 4Place in the freezer and freeze until solid (hard like ice cream), typically for at least 4-6 hours. Serve frozen.