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Cafe Parfait

  • 1/4 cup ground coffee
  • 1 cup milk
  • 1 cup sugar
  • 3 cup thin cream
  • 3 eggs
  • 1 cup heavy cream
Scald the coffee and milk together for about 20 minutes, strain, and add the sugar and thin cream. Stir constantly until the sugar dissolves. Beat the eggs and add them to the warm mixture. Cook together until the eggs have thickened and then cool. Whip the heavy cream, mix into the custard and freeze. Serve with sweetened whipped cream.

Serves 6 People
Submitted by Cassyjean - Torrington, CT May 19, 2009 8 min 20 min 28 min


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