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Coffee, Ice Cream

Mix a breakfast-cupful of strong clear coffee with another one of boiling milk, six table-spoonfuls of finely-sifted sugar, and the yolks of six eggs. Stir the custard over a moderate fire until it thickens, then add a pint of thick cream. Stir it again over the fire till the cream coats the spoon, but do not let it boil. When cold pour it into a mould, and freeze in the usual way.