Ingredients:
• 1 c Maple syrup
• 2 Eggs
• 1 c Coffee
• 1/4 ts Salt
• 1 c Evaporated milk
Preparation:
Combine coffee, syrup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice-cream freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings.
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