From 1922:
Steep a quarter of a pound of fresh roasted coffee beans in two cups of hot cream for 30 minutes.
To this infusion add the yolks of five eggs well beaten and place the mixture in a double boiler and stir until thick-do not boil-remove from the fire and strain into a bowl set in a pan of cracked ice; add half a cup of cream and one teaspoon of vanilla extract and beat until thoroughly chilled.
Serve in tall glasses; garnish the tops with a spiral of whipped cream and small bon bon of milk chocolate.