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Irish Coffee Ice Cream



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Irish Coffee Ice Cream

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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).

Ingredients:

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

Serves:

16 Servings
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