1 cup milk.

2 tablespoons ground coffee 1/2 cup caramelized sugar Yolks 3 eggs.

1/2 cup sugar 1 teaspoon salt 3 cups cream 1 teaspoon vanilla.

Scald milk with coffee and add caramelized sugar and yolks of eggs, slightly beaten, and mixed with sugar and salt. Cook until mixture thickens, stirring constantly; strain and cool. Add cream and vanilla and freeze. Line moulds with mixture, fill cavities with Sherry Cream, cover, pack in salt and ice, using equal parts, and let stand two hours. Remove from moulds and roll in Jordan almonds, blanched, shredded and browned in oven. Arrange on a serving dish and surround with spun sugar.

Sherry Cream

Beat one cup heavy cream until stiff and add one-fourth cup powdered sugar, two tablespoons Sherry wine, one-half teaspoon almond extract and a few grains salt.