½ cup brown sugar
2 cups evaporated milk
2 cups heavy cream
4 egg yolks
2 tbs. powdered coffee
½ cup water
¾ cup granulated sugar
1 tsp. vanilla
Caramelize brown sugar. Scald coffee, evaporated milk, and water to boiling point and stir in caramelized sugar; when sugar is dissolved, strain and stir the mixture slowly into well-beaten yolks of eggs and granulated sugar. Cook in double boiler, stirring constantly until it thickens. Remove from fire and, when cold, add the vanilla and cream whipped stiff. Freeze.