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Coffee Ice Cream

1 quart cream 1½ cups milk 1½ cup Mocha coffee 114 cups sugar 14 teaspoon salt Yolks 4 eggs Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheesecloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.