Ceylon with Coffee

Put ten egg-yolks in a tinned basin; whip in three gills of very strong coffee and bring the preparation to twenty-two degrees with a syrup gauge; set the basin on a slow fire, stir and remove when it covers the spoon, then strain through a fine sieve; return it to the cleaned basin, beat again on ice till it attains a light consistency. Coat a mold (Fig. 674) with uncooked cinnamon ice cream (No. 3450), fill the center with the coffee composition, close forcibly, pack and freeze for one hour. Unmold and dress on a folded napkin and surround with vanilla lady bouchees (No. 3376).