*  Exported from  MasterCook  *
 
                           Irish Coffee Ice Cream
 
 Recipe By     : Carla Waldemar, March 1996
 Serving Size  : 16   Preparation Time :6:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             sugar
    1      env           unflavored gelatin
    4      c             light cream -- or half-and-half
    3                    eggs -- beaten
      1/4  c             instant coffee granules
      1/4  c             whiskey -- or Irish Mist liquer
 
 In a large saucepan combine sugar and gelatin.  Stir in light cream or
 half-and-half.  Cook and stir over medium heat till 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 till 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.
 
 Or, transfer the mixture into a 9x9x2-inch baking pan.  Cover and freeze
 2
 to 3 hours or till almost firm.  Break frozen mixture into chunks and
 transfer to a chilled bowl.  Beat with an electric mixture till smooth
 but
 not melted.  Return to pan.  Cover; freeze till firm.
 
 Makes about 1-1/2 quarts (12 to 16 servings).
 
 
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 NOTES : Inspiration for this indulgence came from the popular beverage
        that marries coffee, Irish whiskey, and cream.  Irish whiskey is
        less pungent than Scotch whiskey and sweeter and cleaner in taste
 
        than American bourbon whiskey.  Omit the whiskey if you wish, or
        use Irish Mist, a liqueur made of whiskey and honey, for a
        slightly sweeter note.

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