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Maple Coffee Ice-Cream

1 c Maple sirup
2 Eggs
1 c Coffee
1/4 ts Salt
1 c 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.

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