Inspired by Laura's new Irish coffee making skillz. Pretty much like my other coffee ice cream, but with more booze and less chocolate—a fair trade-off in this case. The brown sugar is key here for darkening the flavor and color.
3/4 c 1% milk
3/4 c coffee beans
3 egg yolks
2/3 c brown sugar
2 t flour
1/2 t salt
2 c cream
1/2 t vanilla
1/4 c Jamesons
Put the milk and coffee in a small saucepan. Bring to a simmer, then cover, turn off the heat, and let steep for 20-30 minutes. Meanwhile, whisk the egg yolks, sugar, flour, and salt together. Strain the coffee-milk into another bowl, then slowly stir it into the egg-sugar mixture. Pour it all back into the saucepan and cook over medium-low, stirring continuously until thickened. Strain into a bowl, stir in the cream and vanilla, and put in the fridge for a while. When it's cool, stir in the whiskey, then churn until done.
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