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 and stir over med heat until mixture almost boils and sugar dissolves. Remove from heat.

Stir about 1 cup of hot mixture into beaten eggs; return all to saucepan.

Cook and stir for 2 min. or until slightly thickened. Do not boil.

Stir in instant coffee crystals and whiskey or liqueur. Cool.

Transfer mixture to 4-qt ice-cream maker and 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 pan.Cover; freeze until firm.

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