Hungarian Caffe

Directions

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