Hazelnut Crunch Ice Cream (Low Cholesterol)

       8 oz. egg beater 
       1/4 cup sugar 
       1/2 cup hazelnut liqueur or extract 
       1/8 teaspoon salt 
       24 oz. evaporated skim milk 
       4 cups mocha mix 
       1 tablespoon vanilla 
       1-1/2 cups Oregon hazelnut crunch 

Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double
boiler over medium heat until custard is thick enough to coat a spoon, stirring
frequently. Remove from heat and cool to room temperature; add vanilla and
mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze
for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and
process an additional 10 minutes or until desired consistency. 

NOTE: This is a soft ice cream. It may be made the day before and stored in a
freezer for a firmer ice cream.