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Irish Chocolate Ice Cream

Makes: 12 servings Yield: 1-1/2 quarts
Prep 20 mins Freeze 8 hrs
Irish Chocolate Ice Cream
  • 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

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 278,
  • Fat, total (g) 21,
  • chol. (mg) 132,
  • sat. fat (g) 12,
  • carb. (g) 20,
  • fiber (g) 0,
  • pro. (g) 3,
  • vit. A (RE) 134,
  • sodium (mg) 32,
  • Percent Daily Values are based on a 2,000 calorie diet

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