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Irish Coffee Ice Cream
Recipe By : Carla Waldemar, March 1996
Serving Size : 16 Preparation Time :6:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 c sugar
1 env unflavored gelatin
4 c light cream -- or half-and-half
3 eggs -- beaten
1/4 c instant coffee granules
1/4 c whiskey -- or Irish Mist liquer
In a large saucepan combine sugar and gelatin. Stir in light cream or
half-and-half. Cook and stir over medium heat till mixture almost boils
and sugar dissolves. Remove from heat. Stir about 1 cup of the hot
mixture into beaten eggs; return all to saucepan. Cook and stir for 2
minutes or till slightly thickened. Do not boil. Stir in instant
coffee
crystals and whiskey or liqueur. Cool. Transfer the mixture to a
4-quart
ice-cream maker and freeze according to the manufacturer's directions.
Or, transfer the mixture into a 9x9x2-inch baking pan. Cover and freeze
2
to 3 hours or till almost firm. Break frozen mixture into chunks and
transfer to a chilled bowl. Beat with an electric mixture till smooth
but
not melted. Return to pan. Cover; freeze till firm.
Makes about 1-1/2 quarts (12 to 16 servings).
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NOTES : Inspiration for this indulgence came from the popular beverage
that marries coffee, Irish whiskey, and cream. Irish whiskey is
less pungent than Scotch whiskey and sweeter and cleaner in taste
than American bourbon whiskey. Omit the whiskey if you wish, or
use Irish Mist, a liqueur made of whiskey and honey, for a
slightly sweeter note.
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