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Ice Cream

Cullen's Irish Coffee Ice Cream

1 cup sugar
1 envelope unflavored gelatin
4 cups half-and-half or light cream
3 beaten eggs
1/4 cup instant coffee crystals
1/4 cup whiskey or Irish Mist liqueur

In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook & stir over med heat until mixture almost boils and sugar dissolves. Remove from heat.

Stir about 1 c. of hot mixture into beaten eggs; return all to saucepan. Cook & stir for 2 min. or until slightly thickened. Do not boil. Stir in instant coffee crystals & whiskey or liqueur. Cool.

Transfer mixture to 4-qt ice-cream maker & freeze according to manufacturer's directions.

Or, transfer mixture to 9x9x2" baking pan.

Cover and freeze 2-3 hr. or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to panCover; freeze until firm

Makes about 1-1/2 quarts (12 to 16 servings)