Irish Chocolate Ice Cream – a delicious recipe with egg yolks, sugar, milk, light cream, semisweet chocolate, instant coffee crystals. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
6
Stir in whiskey.
7
In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl).
8
Fold in cooled chocolate mixture.
9
Pour into an 8x8x2-inch baking pan.
10
Cover and freeze at least 8 hours or overnight until firm.
11
Let stand at room temperature for 10 to 15 minutes before serving.
997
kcal
Calories
77
g
Fat
58
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 beaten egg yolks, ¾ cup sugar, ¾ cup milk, ¾ cup half-and-half or ¾ cup light cream, and more.
Yes, Irish Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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