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Maple Coffee Ice-Cream
1 c Maple sirup
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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