Café Glacé

Ingredients

• 3/4 litre boiling water
• 300 grammes freshly ground coffee
• 600 grammes lump sugar
• 1 litre milk
• 1/2 litre cream

Instructions

1. Pour three quarters of a litre of boiling water little by little over 300 grammes of freshly ground coffee, and let it pass through gently.
2. Put the coffee in a terrine with 600 grammes of loaf sugar; let the sugar dissolve and the coffee cool.
3. Add a litre of boiled milk flavoured with vanilla, quite cold, and half a litre of very fresh cream.
4. Freeze in the sorbetière — the preparation must stay more or less liquid.
5. Serve in well-chilled cups.