2    Eggs
1/2 c  Sugar
4 c  Evaporated milk
1 tb Instant coffee powder
- (or more as desired)
1/2 c  Coffee liqueur

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