Coffee Ice Cream

1 quart of cream 1/2 pound of pulverized sugar 4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze.
This will serve six persons.