• 1 cup milk.
• ¼ cup Mocha coffee.
• Yolks 3 eggs.
• ⅛ teaspoon salt.
• 1 cup sugar.
• 3 cups thin cream.

Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, and let stand three hours.