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Categories:Viewed: 58 - Published at: a year ago
Ingredients
- 1 pint black coffee (very strong and fresh)
- 4 drops almond extract
- 2 well beaten eggs
- 2 tablespoons sugar (or to taste)
- 4 tablespoons heavy cream
- 1 cup sweetened whipped cream
- 1 quart of ice cold effervescent water
- 1 pint of shaved ice
Method
- Brew coffee and place in a double boiler.
- Mix the almond extract, eggs, sugar, and thick cream well.
- When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well.
- Return the tempered egg mixture to the double boiler while again stirring well.
- Cook only until the custard coats the back of the spoon.
- When perfectly cold, fold in a cup of sweetened whipped cream.
- Add a quart of ice cold effervescent water and a pint of shaved ice.
- Serve in tall sherbet glasses.
