Maple Coffee Ice Cream
1 cp maple sirup
1 cp coffee
1/4 tsp salt
1 cp evaporated milk
1 - Combine coffee, sirup and salt.
2 - Cook over hot water 5 minutes.
3 - Remove from fire.
4 - Pour over slightly beaten eggs, stirring constantly.
5 - Cook until mixture coats spoon.
6 - Cool.
7 - Pour into ice cream freezer or into tray of mechanical refrigerator.
8 - Partially freeze.
9 - Carefully fold in stiffly whipped evaporated milk.
10 - Continue freezing until firm.