Irish Chocolate Ice Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This ice cream has a spirited coolness and velvety smoothness. This recipe doesn't require an ice cream maker. Cook time is freeze time. Ingredients:
4 beaten egg yolks |
3/4 cup sugar |
3/4 cup milk |
3/4 cup half-and-half or 3/4 cup light cream |
3 ounces semisweet chocolate, coarsely chopped |
2 tablespoons instant coffee crystals |
1/4 cup irish whiskey or 1/4 cup bourbon whiskey |
2 cups whipping cream |
Directions:
1. In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals.
2. Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat.
3. Beat mixture with a rotary beater until smooth.
4. Transfer to a medium bowl.
5. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally. Stir in whiskey.
6. In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl).
7. Fold in cooled chocolate mixture.
8. Pour into an 8x8x2-inch baking pan. Cover and freeze at least 8 hours or overnight until firm.
9. Let stand at room temperature for 10 to 15 minutes before serving.
10. Makes about 12 servings (1-1/2 quarts).
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