Irish Coffee Ice Cream Recipe - Cooking Index
Irish Coffee Ice Cream Recipe - Cooking Index
| 1 cup | 198g / 7oz | Sugar |
| 1 | Unflavored gelatin | |
| 4 cups | 948ml | Light cream - or half-and-half |
| 3 | Eggs - beaten | |
| 1/4 cup | 59ml | Instant coffee granules |
| 1/4 cup | 59ml | Whiskey - or Irish mist liqueur |
In a large saucepan combine sugar and gelatin. Stir in light cream or half-and-half. 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.
Or, transfer the mixture into a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks and transfer to a chilled bowl. Beat with an electric mixture until smooth but not melted. Return to pan. Cover; freeze until 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
Source:
Carla Waldemar, March 1996
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