Serves Six
- 1/4 c. ground coffee
- 1 c. milk
- 1 c. sugar
- 3 c. thin cream
- 3 eggs
- 1 c. heavy cream
Scald the coffee and milk together for about 20 minutes,
strain, and add the sugar and thin cream. Stir until the sugar dissolves. Let cool to the point of being only warm.
Beat the eggs and add them slowly to the warm mixture.
PLace back on the stive over medium heat cook together until the eggs have thickened and then cool. Whip the heavy cream, fold this into the custard, and freeze. Serve with sweetened whipped cream.
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