Even though whiskey cream might strike some Irish people as more of a Christmas flavour, I find it a delicious ice cream flavour and thought it would be a good ice cream for St. Patrick’s Day.
It has a simple, clean taste, and I suggest and strong-flavoured whiskey (we use Kilbeggan). Although I’d never add food colouring to any of our ice creams, if you want to dye it green for the big day, work away…
If you’re wondering who that is in the photos, it’s Gary, our new Killarney shop manager, who was gracious enough to pose.
Murphys Irish Whiskey Ice Cream
5 egg yolks
240 ml cream
200 ml milk
45ml (3 tbsp) Irish whiskey
What to do:
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer. Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir continuously until the custard thickens (around 65C) and just coats the back of a spoon.
- Allow the custard to cool.
- Mix in the cream and the whiskey, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.
2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.