Categories: frozen desserts
Ingredients
- 1 cup sugar
- 1 envelope unflavored gelatin
- 4 cups half-and-half or light cream
- 3 beaten eggs
- 1/4 cup instant coffee crystals
- 1/4 cup whiskey or Irish Mist liqueur
Directions
- 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 dissolve. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs, return all to saucepan. Cook and stir for 2 minutes r until 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 manufacturer’s directions.
- Or transfer the mixture to a 9 x9 x3 inch baking pan. Cover and freeze 2 to 3 hours or until 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.
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makes about 1 1/2 quarts