Maple Coffee Ice-creamdesserts 1 cup maple sirup 2 eggs 1 cup coffee 1/4 teaspoon salt 1 cup evaporated milk Combine coffee, sirup, 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. Mrs. R. Leadly, Staten Island, N.Y. |
