STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
28mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 4 beaten egg yolks
  • 34 cup sugar
  • 34 cup milk
  • 34 cup half-and-half or 34 cup light cream
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons instant coffee crystals
  • 14 cup Irish whiskey or 14 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).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: