Coffee Ice Cream Recipe

A quart of rich milk, three-quarters of a pound of sugar, five ounces of

coffee, eight egg yolks. Grind the coffee and stir it into half a pint

of boiling milk, set it one side; put the rest of the milk in a double

boiler, beat the eggs and sugar together until light, stir into the hot

milk, stir briskly until it thickens, add the milk and coffee, turn it

into a bowl and let it stand until the last moment; strain and freeze.

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