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 manufacturers 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. Makes about 1-1/2 quarts (12 to 16 servings). NOTES : Inspiration for this indulgence came from the popular beverage that marries coffee, Irish whiskey, and cream. Irish whiskey is less pungent than Scotch whiskey and sweeter and cleaner in taste than American bourbon whiskey. Omit the whiskey if you wish, or use Irish Mist, a liqueur made of whiskey and honey, for a slightly sweeter note. Recipe by: Carla Waldemar, March 1996 Posted to MC-Recipe Digest V1 #739 by Aaron Goyne on Aug 12, 1997