COFFEE ICE CREAM.
To 1 gallon of cream,
1 pound of sugar,
3 ounces good ground coffee, and
8 egg yolks.
Place the sugar and coffee and half the cream on a slow fire and stir until it comes to a boil, then mix the yolks with the remaining cream; stir all together and bring to a boiling point. Then strain through a fine sieve. When cool freeze.