1. Brew coffee and place in a double boiler. 2. Mix the almond extract, eggs, sugar, and thick cream well. 3. When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well. 4. Return the tempered egg mixture to the double boiler while again stirring well. 5. Cook only until the custard coats the back of the spoon. 6. When perfectly cold, fold in a cup of sweetened whipped cream. 7. Add a quart of ice cold effervescent water and a pint of shaved ice. 8. Serve in tall sherbet glasses. ---------------------------------------------------------------------------
Nutrition
Ingredients
