Irish Chocolate Ice Cream

Directions

1. 1
   In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals.
2. 2
   Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat.
3. 3
   Beat mixture with a rotary beater until smooth.
4. 4
   Transfer to a medium bowl.
5. 5
   Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally.
6. 6
   Stir in whiskey.
7. 7
   In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl).
8. 8
   Fold in cooled chocolate mixture.
9. 9
   Pour into an 8x8x2-inch baking pan.
10. 10
    Cover and freeze at least 8 hours or overnight until firm.
11. 11
    Let stand at room temperature for 10 to 15 minutes before serving.
12. 12
    Makes about 12 servings (1-1/2 quarts).