Serves 8

8 fl oz maple syrup ¼ tspn salt
2 eggs 8 fl oz evapourated milk
8 fl oz coffee

Combine coffee, syrup and salt. Cook over hot water for 5 minutes. Remove from heat. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into large plastic box or freezer tray and partially freeze. Carefully fold in stiffly whipped evapourated milk. Continue freezing until firm.