INGREDIENTS

INSTRUCTIONS

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).
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.
Recipe by: Carla Waldemar, March 1996 Posted to MC-Recipe Digest V1 #739 by
Aaron Goyne <algoyne@sprintmail.com> on Aug 12, 1997

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