1 quart heavy cream
3 ounces coffee, freshly roasted whole beans
6 eggs
1 1/2 cups sugar
whipped cream

Combine 1 pint of cream with coffee beans in a double boiler, cover and let infuse an hour over warm water.

Strain through a fine cloth into the remaining cream, and heat to a boil.

Add eggs and sugar, and cook until a thick custard.

Cool and freeze.

Serve with whipped cream.

Serves 8.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Igor Grabar: La neighe de septembre, 1903.

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