Irish Chocolate Ice Cream

This quick and easy homemade ice cream recipe doesn't require special equipment. Just place in the freezer for several hours, scoop up, and enjoy!

Irish Chocolate Ice Cream Enlarge Image
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5 users rated this recipe an average rating of 3.5
Makes:
12 servings
Yields:
1-1/2 quarts
Prep:
20 mins
Freeze:
8 hrs
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Irish Chocolate Ice Cream

Ingredients
4
beaten egg yolks
3/4
cup sugar
3/4
cup milk
3/4
cup half-and-half or light cream
3
ounces semisweet chocolate, coarsely chopped
2
tablespoons instant coffee crystals
1/4
cup Irish whiskey or bourbon whiskey
2
cups whipping cream

Directions

  1. 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.
  2. 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
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