One of our special flavours, for the food festival just passed, was dark chocolate ice cream topped with Kilbeggan whiskey cream. It’s a magic combination, with the smoky properties of Kilbeggan well-suited to dark chocolate. There’s a recipe below, and with Christmas coming up, I’m sure you can find many applications for it. It is also, by the way, great in coffee.
Murphys Ice Whiskey Cream
Ingredients:
- 227 ml cream
- 1.5 tablespoons Kilbeggan or other full-flavoured Irish whiskey
- 1.5 tablespoons sugar
What to do:
1. Combine the cream and sugar in a mixing bowl.
2. Whip until soft peaks form.
3. Add the whiskey and whip fully.
Note: Different people will have different ideas of how sweet they like it, so you should adjust the sugar according to your own preferences.
I just wanted to say that I love your blog! Your photography is stunning, and I love all of your unique flavor combinations. I’m completely obsessed with making homemade ice cream so I’m going to bookmark your page.
Hi Kieran, the Whiskey cream sounds fab, would be amazing with christmas pudding, maybe its just my family but we always heat up a little extra whiskey with hot water to pour over the christmas pudding for the finishing touch before serving with cream or custard, so this year I’m going to try your killbegan cream. yummy.
I’m also heading down to Killarney next week for two days and will be calling in for ice-cream can’t wait. my friend bought me a present of your book last year and i’ve tried a few recipes since and luv it.
Just wondering if you have any recommendations of good places to eat out in killarney, i’ve seen a few on bridgestone guide but a natives advice is always the best 🙂
Thanks Vick xx
This recipe is delicious! I made it in my soft serve ice cream maker and served it with Christmas pud as an alternative to brandy butter.
Everyone loved it! I did add a bit more sugar as we all have a sweet tooth but hey….it was Christmas so we weren’t counting the calories 😉
Thanks for this wonderful recipe and please post some more.