* Exported from MasterCook *

Irish Coffee Ice Cream

Recipe By : Carla Waldemar, Mar 1996
Serving Size : 16 Preparation Time :6:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 until 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 until 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" baking pan. Cover and freeze
for 2 to 3 hours or until almost firm. Break frozen mixture into
chunks and transfer to a chilled bowl. Beat with an electric mixture
until smooth but not melted. Return to pan. Cover; freeze until
firm.

Yield: 1-1/2 Quarts

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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