• Servings: 12
  • 4 beaten egg yolks
  • 3/4 cup sugar
  • 3/4 cup milk
  • 3/4 cup half-and-half or light cream
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons instant coffee crystals
  • 1/4 cup Irish whiskey or bourbon whiskey
  • 2 cups whipping cream
  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. Transfer to a medium bowl.
  4. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally.
  5. 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.
  9. Cover and freeze at least 8 hours or overnight until firm.
  10. Let stand at room temperature for 10 to 15 minutes before serving.