Irish Coffee Ice Cream

Desserts

1 cup Sugar
1 envelope unflavored gelatin
4 cups Light cream; or half-and-half
3 Eggs; beaten
1/4 cup Instant coffee granules
1/4 cup Whiskey; or Irish Mist liquor

In a large saucepan combine sugar and gelatin. Stir in light cream or half-and-half. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or till slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey or liqueur. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions. Or, transfer the mixture into a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or till almost firm. Break frozen mixture into chunks and transfer to a chilled bowl. Beat with an electric mixture till smooth but not melted. Return to pan. Cover; freeze till firm.