• 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!

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
freeze:
8 hrs
Servings:
12
Yield:
1-1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Instructions Checklist
  • 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

278 calories; total fat 21g; saturated fat 12g; cholesterol 132mg; sodium 32mg; carbohydrates 20g; fiber 0g; protein 3g; vitamin a 134RE.
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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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