2 tbsp. ground coffee
1/2 c. cold water
Yolks of 4 eggs
Vanilla
1/2 c. of sugar
1 pt. of double cream

Boil water and coffee until there are two tablespoonfuls of extract. Whip yolks of eggs to a cream and add sugar and vanilla. Whip a pint of double cream very stiff. Pour the coffee while hot over the eggs, and sugar, lastly beat in well the cream. Pack in a mold and pack in ice for at least three hours.