From Paulette Vickery's Recipe Collection

Coffee Parfait Ice Cream

desserts

2 tablespoon corn starch
2/3 cup sugar
1/8 teaspoon salt
2 tablespoon milk
2 each egg yolks
1 cup strong coffee
1 1/2 cup heavy or whipping cream

Combine corn starch, sugar, and water. Stir in milk, and beat well. Add egg yolks and coffee. Cook and stir over low heat, or in double boiler, until mixture thickens. Chill. Whip coffee mixture until stiff. Fold in cream. Freeze according to ice cream freezer directions. Serve in parfait glasses, topped with whipped cream. Makes 1 1/2 quarts. Serves 8 to 10.

Yield: 10 servings




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