Ice Cream with Eggs and Black Coffee, Without Eggs, Light with Black Coffee

With Eggs and Black Coffee.—Prepare half a pint of very strong coffee, using Mocha, Java and Maracaibo, a pound in all, ground very finely and put into a filter (Fig. 774); moisten with a quart of boiling water and strain it entirely two or three times. Have in a tinned basin ten raw egg-yolks and eight ounces of sugar; add half a pint of boiling milk, a quarter of a vanilla bean and the infused coffee. Set the basin on a slow fire and stir until consistent enough to cover the spatula; let get cold, then add one pint of cream; pass through a fine sieve and freeze.

Without Eggs, Light with Black Coffee.—Dissolve half a pound of sugar in a quart of good cold milk; add half a pint of very strong coffee prepared the same as the above, infusing in it the fourth part of a vanilla stick; pass through a sieve and freeze. After it has been properly worked mix in as much well-drained whipped cream and at the same time half a pound of powdered sugar; stir well and pack in ice to use when needed. All light creams should be served the same day as prepared.