Frozen Kahlua Souffle - egg yolks

Method

• Whip heavy cream using a chilled bowl and beaters;set aside.
• Beat the egg yolks in the top of a double boiler until light and creamy.
• Gradually beat in sugar and coffee and combine with milk and light cream.
• Cook over hot, but not boiling, water, stirring constantly.
• Set over crushed ice to cool until mixtuer will mound on a spoon.
• When cool, fold in the whipped cream, brandy and Kahlua.
• Turn mixture into a 1 quart souffle dish with a 3 inch band of foil tied around the outside at the top.
• Place in freezer 6-8 hours.
• Remove foil rim and serve from the dish.