3 Ratings
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 5 Rating Star 1
  • 3 Ratings

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!

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Ingredients

Directions

  • 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.

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  • 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).

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Nutrition Facts

278 calories, 21 g fat (12 g saturated fat, 132 mg cholesterol, 32 mg sodium, 20 g carbohydrates, 0 g fiber, 3 g protein.

Reviews

3 Ratings
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 5 Rating Star 1