Coffee Liqueur Ice Cream -

1/2 c Sugar

4 c Evaporated milk

1 tb Instant coffee powder

- (or more as desired) 1/2 c Coffee liqueur

2 cups hot evaporated milk mixture into egg mixture. Blend egg mixture into remaining hot milk mixture. Cook, stirring, over low heat until mixture thickens slightly. Remove from heat. Refrigerate until well chilled. Stir in coffee liqueur. Pour into ice cream freezer container. Churn and freeze according to manufacturer's directions. Makes

2 quarts