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2 eggs
3/4 cup packed brown sugar
1 3/4 cups milk
3 Tbsp instant coffee powder (or espresso powder)
2 cups cream
2 tsp vanilla
1/2 cup Irish Whiskey (Protestant or Catholic!)
In large saucepan, whisk eggs and milk together. Whisk in sugar.
Dissolve coffee powder in small amount of hot milk mixture, return to saucepan. Cook over low heat, stirring constantly, until mixture is thickened enough to smoothly coat the back of a metal spoon (finger drawn down back of spoon should leave a path in the custard), about 10 min.
Remove from heat, let cool at room temperature. When cooled, stir in cream and vanilla. Chill overnight or at least 6 hours.
Pour mixture into ice cream maker and begin processing according to the manufacturer's directions. About halfway through the processing, stir in about half the Irish Whiskey. Just before ice cream is finished, stir in remaining whiskey. Transfer to a freezer container, freeze until fairly firm.
The amount of alcohol will interfere with the freezing process, resulting in a somewhat softer product.
For an "authentic" flair, serve in goblets with sugared rims.
(For those of you who have not been fortunate enough to have read any of the "Callahan" books, by Spider Robinson, a "God's Blessing" is also known as an Irish Coffee... now go out and get at least one of the books!)
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