1 ½ cups milk
2 tbs. Instant espresso coffee powder
½ cup brown sugar
1 ¼ cups heavy cream
4 oz. Egg Beaters, or egg substitute
2 tsp. Vanilla extract
¼ cup Irish whiskey, or brandy
dash salt

Combine milk, coffee and brown sugar in a small saucepan. Heat over low heat until sugar and coffee are dissolved. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour milk mixture into a blender or food processor and add remaining ingredients. Blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring mixture into the ice cream maker. Follow the manufacturer's instructions for freezing.
Makes: about 1 quart