Irish Chocolate Ice Cream
beaten egg yolks
cup half-and-half or light cream
ounces semisweet chocolate, coarsely chopped
tablespoons instant coffee crystals
cup Irish whiskey or bourbon whiskey
cups whipping cream
- In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals. Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat. Beat mixture with a rotary beater until smooth. Transfer to a medium bowl. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally. Stir in whiskey.
- In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in cooled chocolate mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze at least 8 hours or overnight until firm. Let stand at room temperature for 10 to 15 minutes before serving. Makes about 12 servings (1-1/2 quarts).
Nutrition Facts(Irish Chocolate Ice Cream)
- Per serving:
- 278 kcal cal.,
- 21 g fat
- (12 g sat. fat,
- 132 mg chol.,
- 32 mg sodium,
- 20 g carb.,
- 0 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet