1½ cups sugar
2 tbs. arrowroot
2 cups cream
6 tbs. ground coffee
2 eggs
Scald the coffee and milk to boiling point; strain through cheesecloth. Beat eggs, sugar, and arrowroot together, stir in milk, and cook in a double boiler until mixture thickens. Remove from fire and when cold add cream whipped stiff. Freeze.
Sour Cream Ice Cream
The cream may be thick sour and used with perfect safety, so that the most fastidious person could not detect it. It is not only a matter of economy but makes a much richer cream than the same amount when sweet.
For chocolate, make a custard of one quart of milk, two eggs, one cup of sugar, and one tablespoon of flour. Melt two squares of chocolate and add to the custard. When cold, flavor with one teaspoon of vanilla. Just before freezing, add one pint of sweet milk, one cup of sugar, and one pint of sour cream and beat until thoroughly mixed. Freeze as usual.
Sour cream may be used with other custards in a similar manner, adding after the custard is cool, beating thoroughly. It is especially delicious with fruits.