(#105) Spiked with Jameson: Irish Coffee Ice Cream!

If you've been following my blog, you know that I love adding booze to my flavors. I've gone crazy with amaretto, brandy, rum, red wine, champagne, and now: whiskey.  Irish Coffee Ice Cream is coffee-based with a shot of Jameson. Top with a hefty spoonful of homemade whipped cream and some dark chocolate flakes, and you're good to go. 

This one is for all of those whiskey lovers. The Jameson hits you post-bite and burns a little--just like taking a shot!  

Scoopsies' Irish Coffee Ice Cream

(yields 1 quart)

1 1/2 cups heavy whipping cream

1 1/4 cups whole milk 

1/2 cup + 1 tbl dark brown sugar

1 1/2 cups whole coffee beans

3 egg yolks

1/4 cup + 2 tbl Irish whiskey

1 tsp vanilla extract

1 tbl dark chocolate flakes

DIRECTIONS:

1. In a medium saucepan, heat heavy whipping cream, whole milk, and dark brown sugar over medium heat, stirring frequently until mixture starts to simmer. Pour in coffee beans, stir, remove from heat, and let sit for an hour. 

2. After an hour, reheat the mixture on medium heat. While the mixture is heating, whisk the egg yolks with the whiskey and the vanilla extract. Once the cream and milk starts to simmer, take a tablespoon of the mixture and pour it in with the egg yolks to slowly warm them up. Stir quickly. Add a few more tablespoons, one at a time, stirring constantly. Pour the heated egg yolks in with the milk and cream. Remove the saucepan from heat and stir for about 30 seconds. 

3. Let the mixture cool for about 30 minutes. Put in a container with plastic wrap right over the custard. Place in the fridge to ripen, preferably for at least eight hours.

4. Pour it into an ice cream maker and churn according to manufacturer's instructions. When ice cream is ready, scoop out and garnish with a dollop of homemade whipped cream and dark chocolate flakes.