Makes about 1-1/2 qaurts
Prep.Time: 30 minutes + freezing time
1 cup Sugar
1 envelope Unflavored Gelatin
4 cups Half and half
3 Eggs -- beaten
1/4 cup Instant Coffee Crystals
1/4 cup Irish Whiskey, or Irish Mist Liqueur
In a large saucepan, combine sugar and gelatin; stir in cream. Cook and stir over medium heat until mixture almost boils and the sugar dissolves. Remove from heat; stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes or until slightly thickened; do not boil. Stir in coffee crystals and whiskey or liqueur; cool.
Transfer mixture to a 4-quart ice-cream maker and freeze according to manufacturer's directions. Or, transfer mixture to a 9" square baking pan; cover and freeze 2-3 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 and freeze until firm.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved