Make a very strong coffee and pour it over 1 pound of cube sugar.
Dissolve the sugar over a slow fire, but do not let it boil, until it reaches 28 degrees (82.4 degrees Fahrenheit).
Beat the 8 yolks of eggs in a kettle placed in a hot water bath.
Gradually add the coffee syrup to the beaten egg yolks, little by little.
Remove the kettle with its contents from the hot water and place it in shaved ice.
Continue beating the mixture until it becomes very cold.
Add 1 pint of whipped cream and mix well.
Place the mixture in cold parfait glasses and freeze until frozen solid.
Serve in the same glasses.
