Tomorrow is St. Patrick’s Day and who doesn’t love an Irish Coffee? Irish Coffee always reminds me of The Buena Vista in San Francisco — one of the best places to sip these hot little drinks. This place is always loaded with locals and tourists alike, sipping on cream topped coffee drinks with a shot of Irish Whiskey. On those cold windy days in San Francisco (which are most days), they really hit the spot. However, this year to celebrate St. Patrick’s Day, I thought an Irish Coffee Ice Cream would be a delightful treat.
My Irish Coffee Ice Cream is so creamy smooth and lovely to serve at a St. Patrick’s Day gathering or for your family, at the end of a hard week. The recipe is simple to make and you can prepare the ice cream base the night before and churn it up the next day to serve. Whether it’s St. Patrick’s Day or not, this ice cream is a delicious treat anytime of the year, but especially on this festive holiday.
2 cups whole milk
1 1/2 cup heavy cream
5 egg yolks
1 cup of sugar
2 shots espresso, or 1 tablespoon espresso powder dissolved in 1 cup hot water
1/3 cup Irish Whiskey + 2 tablespoons
1. Separate your eggs and set aside. Use the whites for another recipe. In a saucepan, add the milk and cream. Place over heat heat until simmering, about 5 minutes.
2. Whisk half the sugar into the cream mixture and the other half into the egg yolks. Add 2 tablespoons of hot cream into the egg yolks and whisk immediately. Add another 2 tablespoons and whisk again.
3. Pour the warmed yolks into the simmering cream mixture and whisk. Add in the espresso and 1/3 cup Irish Whisky, whisk until combined. Cook the cream mixture for 5 minutes, until slightly thickened.
4. Pour the ice cream base through a fine mesh strainer into a bowl. Let cool on the counter top for 20 minutes. Place a piece of plastic wrap on the surface of the ice cream base to prevent a skin from forming. Put in the refrigerator to chill or at least 3 hours, or overnight.
5. Remove the ice cream base from the refrigerator. Take the plastic wrap off the surface and pour into the ice cream maker. Add 2 tablespoons of Irish Whiskey and churn the ice cream for 20-30 minutes, or until thick and creamy.
6. Spoon the ice cream into a container and freeze or serve immediately. Scoop into bowls and enjoy!