Irish Coffee Ice Cream
For espresso lovers out there, I have posted a Coffee Kahlua ice cream flavour, but I wanted to put up another coffee ice cream recipe – one that doesn’t require an espresso machine and is a real classic. Coffee and whiskey are a great combination, and this is an homage to Joe Sheridan and his invention at Foyne’s, the precursor to Shannon Airport.
Please note, there is a slightly different version of this recipe of this in the Book of Sweet Things. If you wish, you can substitute the instant coffee here for 200 ml espresso, reduced to 1/3 volume.
Murphys Irish Coffee (Caife Gaelach) Ice Cream
Ingredients:
« 150g sugar
« 5 egg yolks
« 240 ml cream
« 200 ml milk
« 10 gm (4 tablespoons) instant coffee
« 45 ml (3 tablespoons) Irish whiskey
What to do:
1. Beat in the egg yolks with the the sugar until thick and pale yellow.
2. Bring the milk to a low simmer.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Stir a small amount of the warm mix into the instant coffee, until dissolved.
8. Add to the custard.
9. Transfer the custard into a small container, cover, and refrigerate until cool (5C).
10. Stir in the whiskey.
11. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
12. Fold the cream (gently stir) into the custard.
13. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
Yield: 8 servings
Note:
To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
Technorati tags: whiskey, espresso, coffee, ice cream, recipe, Irish
This entry was posted on Friday, May 29th, 2009 at 5:49 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
May 30th, 2009 at 1:51 pm
oh my, why have you don this to me, Kieran???!! I am going to have to make this – it looks too lovely to pass up! thanks for sharing this…
May 31st, 2009 at 7:37 pm
I must also try this! It sounds divine. One question, why do you advise churning the ice-cream for only 15 minutes in a domestic ice-cream machine? I have the table-top Cuisinart and I usually churn for about 40-45 minutes. It is still softish at this stage and I then put it in the freezer to firm up. I will be interested in your views on this.
July 15th, 2009 at 5:00 pm
That looks outstanding!
March 5th, 2010 at 6:29 am
Very delicious recipe! Thank you very much for sharing this great recipe with us. I have personally tried it last night and it was a hit with my family!! I really love coffee on my ice cream!! Great pics too. Please continue to post more great recipes in the future.
November 30th, 2011 at 5:56 pm
I must try that.
Anybody knows what happened to tesco fair trade coffee ice cream?
Used to buy those regulary, then was gone from the country for a year and a half, and now after coming back I cant find them anymore
March 15th, 2012 at 8:39 pm
irish coffee ice cream | i made this ice cream says:[...] cup (4 tablespoons) seems like a lot of alcohol to add to 1 quart of ice cream. I found another recipe that uses 3 tablespoons of Irish Whiskey, but the steps to make the ice cream seem unreasonably [...]
May 14th, 2012 at 10:01 pm
@ Jarek . I know, that coffee ice cream was delicious, all natural ingredients, no guar gum or anything. Gutted you can’t buy it anymore. I assume tesco removed it as Irish people only like to consume ice cream with bland flavours replete with additives such as guar gum. Viva coffee ice cream.