4 fl oz extra-strength cold coffee 6 tblspns granulated sugar
8 fl oz light cream 4 tblspns whipped cream
3 egg yolks

Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream, and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube tray. Chill until thickened to sherbet.