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Coffee Ice Cream

3 pints thin cream 11/2 cups sugar Yolks of 3 eggs 1 cup strong coffee 1½ tablespoons gelatine Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired. 1 pint milk 1/4 cup flour 11/2 cups sugar