Marilyn's Recipe

Dublin House Irish Coffee Ice Cream

Category: Recipes

* 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).
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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.