Low-cholesterol Hazelnut Crunch Ice Cream

Ingredients

 * 8 oz egg beater
 * ¼ cup sugar
 * ½ cup hazelnut liqueur or extract
 * ⅛ tsp salt
 * 24 oz evaporated skim milk
 * 4 cups mocha mix
 * 1 tbsp vanilla
 * 1½ cups Oregon Hazelnut Crunch

Directions

 * 1) Combine egg beater, sugar, liqueur, salt and evaporated milk.
 * 2) Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently.
 * 3) Remove from heat and cool to room temperature; add vanilla and mocha mix.
 * 4) Chill thoroughly.
 * 5) Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff.
 * 6) Add Oregon Hazelnut Crunch and process an additional 10 minutes or until desired consistency.
 * 7) Note: this is a soft ice cream.
 * 8) It may be made the day before and stored in a freezer for a firmer ice cream.