Coffee Ice-Cream

Coffee Ice-Cream: there's something very naughty about the rich, delicious taste - but who cares, right?

1/2 pint milk

3 tablespoons coffee essence

3 egg yolks

3 oz sugar

1/4 - 1/2 pint cream

Method:

Warm the milk and essence and pour into the egg yolks and sugar.

Strain mixture into a double pan, and heat gently until it thickens.

Allow to cool.

Whip the cream and foldinto the mixture.

Pour into the freezing tray, and freeze in the usual way.