Irish Chocolate Ice Cream
Source: Better Homes and Gardens
• 4 beaten egg yolks
• 3/4 cup sugar
• 3/4 cup milk
• 3/4 cup half-and-half or light cream
• 3 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons instant coffee crystals
• 1/4 cup Irish whiskey or bourbon whiskey
• 2 cups whipping cream
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).
Nutritional facts per serving
calories: 278, total fat: 21g, saturated fat: 12g, cholesterol: 132mg, sodium:
32mg, carbohydrate: 20g, fiber: 0g, protein: 3g, vitamin A: 13%