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
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…
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.
That looks outstanding!
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.
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
@ 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.
Thanks so much for sharing this amazing recipe. I had a craving for coffee ice cream last weekend and found your website. I was a bit skeptical to whip the cream and add it separately at the end but I think this is the step that made all the difference, the ice cream turned out soooo smooth and creamy! However you do not specify what type of “cream” is required, so I used double cream. I will do it again for sure.