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Unread 05-30-2009, 05:56 PM
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Default Irish Coffee Ice Cream ...I think I would love it well as the Coffee Kahlua ice cream recipe they have posted elsewhere on the blog, but I have doubts about how well it would turn out in my ice cream maker if I were to try either alcohol-containing recipe at home!
from Ice Cream Ireland blog:

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


« 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


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.
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