• 1 quart cream.
• 1½ cups milk.
• ⅓ cup Mocha coffee.
• 1¼ cups sugar.
• ¼ 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 cheese cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries.