Coffee Cream

Put a breakfast cupful of made-coffee into a stewpan with rather better than half a pint of boiled milk; add eight yolks of eggs, a pinch of salt, and half a pound of sugar; stir the cream briskly on the fire until it begins to thicken; stir for a minute longer, and then run it through a sieve into a basin: add two ounces of dissolved gelatine; mix, and set the cream in a mould imbedded in rough ice.