Coffee Liqueur Ice Cream - eggs

Method

• Beat eggs and sugar in large mixing bowl until well blended.
• Scald evaporated milk and coffee powder over medium heat until bubbles appear around edge.
• Gradually stir about 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.