1. In a medium-sized, heavy saucepan, scald together the cream and coffee. 2. Beat the egg yolks with the sugar for 8-10 minutes with the electric mixer until mixture is very thick and lemony-colored. 3. Gradually beat in the warm coffee mixture. 4. Return to the pan and cook over low heat, stirring, until mixture boils and thickens. 5. Stir the vanilla. 6. Cool, cover, and chill until very cold. Enjoy spooned over a brownie, plain angel food cake, or pound cake for delicious desserts. 7. Makes about 2-1/2 cups. ---------------------------------------------------------------------------
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Ingredients
