Irish Coffee Ice Cream
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
In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream.
Cook and stir over med heat until mixture almost boils and sugar dissolves. Remove from heat.
Stir about 1 cup of hot mixture into beaten eggs; return all to saucepan.
Cook and stir for 2 min. or until slightly thickened. Do not boil.
Stir in instant coffee crystals and whiskey or liqueur. Cool.
Transfer mixture to 4-qt ice-cream maker and freeze according to manufacturer’s directions.
Or, transfer mixture to 9x9x2″ baking pan.
Cover and freeze 2-3 hr. 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)