Monday, December 12, 2011

Irish coffee ice cream

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.

No comments:

Post a Comment