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Coffee Ice-Cream

Put one breakfast cupful of ground coffee in a bottle with one pint of water, and allow it to steep all night, then strain it through a cloth previously rinsed in hot water. Beat twelve ounces of caster-sugar with one and one-half pints of cream, and mix this with the coffee. Place the mixture in a freezer, turn this about with one hand, and work the cream from the sides with the other. In this way, the cream can be frozen in a few minutes.