Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Café Parfait
  Angel Parfait Italian Meringue  

Café Parfait

1 cup milk
1/8 teaspoon salt
1/4 cup Mocha coffee
1 cup sugar
Yolks 3 eggs
3 cups thin cream

Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.

  Angel Parfait Italian Meringue  

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