Coffee Ice Cream

Ingredients

• 1 quart cream
• 1½ cups milk
• ⅓ cup Mocha coffee
• 1¼ cups sugar
• ¼ teaspoon salt
• Yolks 4 eggs

Method

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.