1 quart cream
1½ cups milk
1/3 cup Mocha coffee
1¼ cups sugar
¼ teaspoon salt
Yolks 4 eggs
Instructions
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 or in halves of cantaloupes.

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The Spaghetti Ice Cream Company 
 5505 Shady dell Drive
Fort Worth, TX  76135