Irish Coffee with Creamy Topping

Ingredients

 * 1 can (12 ounce) evaporated skin milk, divided
 * 1 tbsp cornstarch
 * 2 tbsp water
 * 1 tsp vanilla extract
 * 2 tbsp siftd powdered sugar
 * 6 cup hot strong brewed coffee
 * 1/2 cup Irish whiskey
 * 2 tbsp Sugar
 * 2 tsp Sugar

Directions
Pour ½ cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms om the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill. Combine coffee, whiskey, and Sugar; stir well. Pour into mugs; spoon topping onto coffee. Serve immediately. Cover and store remaining topping in refrigerator. Yield: 8 servings (about 83 calories per ¾ cup coffee and ½ cup topping). 0.1 grams fat, 1 mg cholesterol and 40 mg sodium)