Irish Coffee Ice Cream

Inspiration for this indulgence came from the popular beverage that marries coffee, Irish whiskey, and cream.

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3.5 by 3 people

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  • Makes: 12 servings
  • Makes: about 1-1/2 quarts
  • Prep: 20 mins
  • Freeze: 4 hrs 30 mins
  • Stand: 1 hr

Irish Coffee Ice Cream

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or until slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey or liqueur. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions.
  2. Or, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover; freeze until firm. Makes about 1-1/2 quarts (12 to 16 servings).

From the Test Kitchen

Place ice cream in freezer container; seal, label, and freeze up to 1 week.

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Nutrition Facts (Irish Coffee Ice Cream)

  • Per serving:
  • 205 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 83 mg chol. ,
  • 50 mg sodium ,
  • 21 g carb. ,
  • 5 g pro.
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