17 March 2009

Irish Car Bomb ice cream

Happy St. Patty's Day! We've been trying to think of a dessert to celebrate this holiday of imbibing and claiming faux-Irish heritage. Green beer cupcakes would just be disgusting, so we developed this little number from a couple festive recipes.

It seems that the most popular Guinness-flavored ice cream is the Guinness-Milk Chocolate ice cream from The Perfect Scoop, which we found on Chow. Emeril also has a Guinness ice cream, but it seems unnecessarily hard and doesn't contain chocolate, which helps cut the strong stout flavor (and let's be honest, it's just tastier that way).

For an Irish cream swirl, we made a classic sauce that usually tops bread pudding. We used Paula Deen's recipe because it calls for the most Irish cream out of all the ones we found. It definitely does the trick and cuts the Guinness/chocolate with a great Irish cream flavor, but if we made this again we'd use a little more Bailey's, a little less cream, and maybe a dash more sugar.

Guinness-Milk Chocolate ice cream

7 ounces (205 g) milk chocolate, finely chopped
1 cup (250 ml) whole milk
1/2 cup (100 g) sugar
Pinch of salt
4 large egg yolks
1 cup (250 ml) heavy cream
3/4 cup (180 ml) Guinness Stout
1 teaspoon vanilla extract

1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
2. Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Irish cream sauce
2 cups heavy cream
1/4 cup Irish cream liqueur
1/4 cup sugar
3 tablespoons cornstarch
Water, to dissolve cornstarch
1 teaspoon vanilla extract

Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla.

When the ice cream is almost at it's desired consistency, pour the sauce into the ice cream maker while it's spinning. You can also put the soft ice cream into a container, then pour the sauce in slowly and swirl it around manually with a spatula.

Our accompanying cocktail? We just bought Guinness and Baileys for this. Do you have to ask?


  1. Thanks! Our only regret is that we didn't make more!

  2. And as evidence of how good it is, even my lactose-intolerant (but very Irish) roommate has been sampling it!



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