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!
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Irish Chocolate Ice Cream
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.
- 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 ,
- 21 g fat
- (12 g sat. fat ,
- 132 mg chol. ,
- 32 mg sodium ,
- 20 g carb. ,
- 0 g fiber ,
- 3 g pro.