I am not Irish, but I love corned beef and cabbage. My wife doesn’t usually make it each year, so hopefully if I have the dessert part of the meal already made, she can make the entree.
I found a simple Irish Coffee Ice Cream recipe, but I pretty much butchered it. 1/4 cup (4 tablespoons) seems like a lot of alcohol to add to 1 quart of ice cream. I found another recipe that uses 3 tablespoons of Irish Whiskey, but the steps to make the ice cream seem unreasonably complicated and a lot of work. I decided to use the 1st recipe with a lot of substitutions. One has to be careful with too much alcohol in ice cream because alcohol will act like antifreeze and try to prevent your ice cream from freezing. Too much and your ice cream will come out with a soupy texture in the machine. Here is my revised recipe:
1 cup of milk (original recipe was 1.5 cups)
2 tbsp instant espresso coffee powder (I used Medaglia D’oro, if you use regular instant coffee in lieu of instant espresso coffee, you probably want to add more coffee powder)
3/4 cup of organic sugar (original recipe was 1/2 cup of brown sugar)
2 cups of heavy whipping cream (original recipe was 1.25 cups)
3 egg yolks (original recipe was 4oz of Egg Beaters)
2 tsp vanilla extract
2.5 tbsp of Jameson (original recipe was 1/4 cup)
(optional) 1 cup of brownies for texture (Thanks again Alla for the brownies!)
1. Combine milk, instant espresso coffee, sugar, cream, and vanilla extract in a saucepan and heat until all the sugar and coffee is dissolved.
2. Crack 3 eggs and put 3 yolks into a separate bowl.
3. Whisk the egg yolks, temper by putting 1/4 cup of hot cream base slowly into the eggs while still whisking. Repeat until there’s about 3 or 4 cups of cream base in the bowl
4. Pour the cream/egg mixture back into the saucepan and heat to 170 degrees F.
5. Cover and put in fridge for a few hours
6. I put my whole bottle of Jameson in the freezer too while I am waiting for the cream base to cool. The alcohol is 80 proof so it won’t freeze, but it will be very cold when you add it to the cream base.
7. After the cream base is cool, churn in machine. I let it churn for about 5-7 mins before I added the 2.5 tbsp of Jameson. This made everything soupy again, so I just let it keep churning until it was a good consistency.
after about 5-7 mins of churning before I added Jameson
after adding Jameson, ice cream melted a little
8. This is an optional step, but I added 1 cup of my friend Alla’s crushed brownies for texture and some chocolate flavor about 3 mins before I shut off the machine.
9. Throw in freezer to firm up. Since there is alcohol in this recipe, after being in the freezer overnight, the ice cream is very soft and easy to scoop. Serve with whipped cream on top.
This ice cream was very good. I would definitely make it again. Irish Coffee is supposed to be made with brown sugar, but I didn’t have any so I just used regular sugar. I am not sure if this makes a difference in the taste. The coffee flavor is very strong but perfect. I think for next time, I will try with brown sugar and will try to push the limits of Jameson to 3 tbsp. I want to get as much alcohol in there without it changing the final consistency of the product too much.
This one was a winner!!
This was sooo good!!!