6 tbsp. ground coffee
2 eggs
2 tbsp. arrowroot
3 c. milk
1 1/2 c. sugar
2 c. cream, stiffly whipped

Scald coffee and milk. Strain through cheesecloth. Beat eggs, sugar, and arrowroot together. Stir in milk. Cook in double boiler until mixture thickens. Remove from heat. Cool. Add cream. Freeze. Makes 2 quarts.