Irish Chocolate Ice Cream

This ice cream has a spirited coolness and velvety smoothness. This recipe doesn't require an ice cream maker. Cook time is freeze time.

• Ready In: 28 mins
• Serves: 12

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).