This comes from our Drinking...Again St. Patrick's Day podcast where we added the addition of some Irish Cream Ice Cream for a frothy, frozen take on the Irish Car Bomb. Irish Cream Ice Cream Makes 1 Pint

3           Egg Yolks 1           Cup Sweetened Condensed Milk 1/2       Cup Whole Milk 1           Cup Heavy Cream 1 1/2    Tbsp Irish Whiskey Coffee Chocolate Sauce (recipe below)

Whisk together yolks and sweetened condensed milk in a medium-sized bowl. Set Aside.

In a saucepan slowly bring whole milk and heavy cream to a simmer.

Slowly add the dairy to the bowl of yolks, stirring continuously, until fully incorporated.

Return the ice cream base back into the saucepan and stir on medium-low heat, until it is thick enough to coat the back of a wooden spoon.

Pour the ice cream base into a bowl, add the whiskey and let fully cool in an ice bath or in the refrigerator, stirring often.

Make the coffee-chocolate sauce and let cool.

Churn in an ice cream maker, according to the manufacturer's directions.

In a pint container, swirl the coffee-chocolate sauce around the bottom and edges, slowly layer the fully-churned ice cream with the sauce and swirl with a thin knife or chopstick to create swirls.

Place in the freezer for at least an hour before using. Chocolate Coffee Sauce 1/2 Cup + 2 TBSP        Sugar 1/4 Cup + 1/t TBSP     Water 1/4  Cup                         Heavy Cream 2      TBSP                      Butter 1 1/2 TBSP                     Instant Coffee 1        TBSP                     Cocoa Powder

In a liquid measuring cup mix the cocoa powder, instant coffee and heavy cream. Set aside.

In a small saucepan, add the sugar and a 1/4 a cup of water. Cook over medium-heat until the sugar becomes a golden-caramel color. Turn off the heat, remove from the stove, and add the butter and dairy, stirring to combine.

In a small bowl add the cornstarch and the remaining 1/2 TBSP of water, mixing with a small spoon or your finger until it's a slurry.

Return the pot to the burner and turn the heat on low. Add the cornstarch slurry and mix until the sauce has bubbled up again.

Remove the sauce from the pot and allow to cool in the refrigerator before using.

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