↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
* Exported from MasterCook *
Irish Coffee Ice Cream
Recipe By : Carla Waldemar, March 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 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).
- - - - - - - - - - - - - - - - - -
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.
view more member recipes
Dublin House Irish Coffee Ice Cream
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
* Exported from MasterCook *
Irish Coffee Ice Cream
Recipe By : Carla Waldemar, March 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 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).
- - - - - - - - - - - - - - - - - -
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Irish Cream-coffee Bars
by sgre52160
Bars 1 pouch sugar cookie mix (1 pound 1.5 ounces) 1/2 cup chopped pecans 1/2 cup cold butter 1 egg 1 can sweetened condensed milk (not evaporated; 14 ounces) 2 tablespoons Irish cream liq
by sgre52160
Bars 1 pouch sugar cookie mix (1 pound 1.5 ounces) 1/2 cup chopped pecans 1/2 cup cold butter 1 egg 1 can sweetened condensed milk (not evaporated; 14 ounces) 2 tablespoons Irish cream liq
Dublin Coddle
by sgre52160
1 1/2 lb pork sausage and smoked ham, cut into 1 inch pieces 1 quart boiling water 2 large onions, peeled and thinly sliced 2 lb potatoes, peeled and thinly slices 4 tbsp chopped parsley Salt a
by sgre52160
1 1/2 lb pork sausage and smoked ham, cut into 1 inch pieces 1 quart boiling water 2 large onions, peeled and thinly sliced 2 lb potatoes, peeled and thinly slices 4 tbsp chopped parsley Salt a
Dublin Lawyer
by sgre52160
1 fresh lobster, about 2-1/2 pounds 3 tbsp butter 4 tbsp Irish whiskey 2/3 cup heavy cream Salt and pepper Cut the lobster in two down the center. Remove all the meat from the lobster, includi
by sgre52160
1 fresh lobster, about 2-1/2 pounds 3 tbsp butter 4 tbsp Irish whiskey 2/3 cup heavy cream Salt and pepper Cut the lobster in two down the center. Remove all the meat from the lobster, includi
Dublin Potato Salad
by sgre52160
3 large white potatoes 2 tbsp white vinegar 2 tsp sugar 1 tsp celery seed 1 tsp mustard seed 3/4 tsp salt, div. 2 cups finely shredded cabbage 12 ounce can corned beef or left over corned b
by sgre52160
3 large white potatoes 2 tbsp white vinegar 2 tsp sugar 1 tsp celery seed 1 tsp mustard seed 3/4 tsp salt, div. 2 cups finely shredded cabbage 12 ounce can corned beef or left over corned b
Irish Whiskey Chocolate Cupcakes With Irish Cream Whipped Ganache
by sgre52160
Cupcakes 1 1/4 cups cake flour 3 tablespoons dark cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1 large egg 3 tablespoons oil 2 tablespoons whiskey 1/3 cup yogurt (I used vanilla)
by sgre52160
Cupcakes 1 1/4 cups cake flour 3 tablespoons dark cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1 large egg 3 tablespoons oil 2 tablespoons whiskey 1/3 cup yogurt (I used vanilla)
view more member recipes