Recipes

In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals.

Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat.

Beat mixture with a rotary beater until smooth. Transfer to a medium bowl.

Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally.

Stir in whiskey.

In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl).

Fold in cooled chocolate mixture.

Pour into an 8x8x2-inch baking pan.

Cover and freeze at least 8 hours or overnight until firm.

Let stand at room temperature for 10 to 15 minutes before serving.