⅛ teaspoon salt
1 cup sugar
3 cups thin cream
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
Italian Meringue
½ cup sugar
¼ cup water
1 tablespoon gelatine or
¼ teaspoon granulated gelatine
Whites 3 eggs