Irish Chocolate Ice Cream

• 4 beaten egg yolks
• 34 cup sugar
• 34 cup milk
• 34 cup half-and-half or 34 cup light cream
• 3 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons instant coffee crystals
• 14 cup Irish whiskey or 14 cup 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.
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.
12. Makes about 12 servings (1-1/2 quarts).

egg yolks, sugar, milk, light cream, semisweet chocolate, instant coffee crystals, irish whiskey, whipping cream

Taken from www.food.com/recipe/irish-chocolate-ice-cream-242176 (may not work)