How to make it

  • In a heavy, med saucepan combine egg yolks, sugar, milk, half and half, chocolate, and coffee crystals. Cook and stir over medium heat until slightly thickened and bubbly. remove from heat
  • Beat with a rotary beater until smooth. Transfer to a medium bowl.
  • Cool thoroughly by placing bowl in sink or large bowl of ice water; stir occasionally. Stir in whiskey.
  • In a chilled large bowl beat whipping cream with the chilled beaters of an electric mixer on medium speed until soft peaks from (tips curl).
  • Fold in cooled chocolate mixture.
  • Pour into an 8X8 pan. Cover and freeze at least 8 hours or until firm
  • Let ice cream stand at room temp for 10-15 minutes before serving.

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