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Irish Coffee Ice Cream

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=22946
All rights reserved to the original poster and/or creator




Ingredients

  • 1  cup sugar
  • 1  envelope unflavored gelatin
  • 4  cups half-and-half or light cream
  • 3  beaten eggs
  • 1/4  cup instant coffee crystals
  • 1/4  cup whiskey or Irish Mist liqueur

Directions

1. In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. 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.

2. Or, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover; freeze until firm. Makes about 1-1/2 quarts (12 to 16 servings).

Make-Ahead Tip: Place ice cream in freezer container; seal, label, and freeze up to 1 week.

Prep time: 20 minutes
Freeze: 4 hours and 30 minutes

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