Instructions: 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 manufacturers directions.

Makes 2 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.