This post may contain affiliate links. Please read my disclosure policy.
This is a velvety smooth ice cream made with sweetened condensed milk, a touch of cinnamon and crushed cardamom pods, all steeped with coarsely ground coffee beans. This is not just coffee flavored ice cream, it is the creamiest cup of coffee you’ve ever tasted!
After a few experimental runs with this recipe we decided a little Irish Whiskey would seal the deal. Traditional Irish Coffee is made with robust coffee, cream and a splash of Irish Whiskey (such as Bushmills or Jameson). Since the sweetened condensed milk creates a softer ice cream, we knew it wouldn’t be a problem to add a little whiskey too. Yes we did, and yes it is that good!
Seriously creamy and moan-worthy, you might want to put this one on your list of must-make-soon recipes!
Have you noticed I’m becoming very predictable? When ever I make macarons with egg whites you know I’m following up with a deliciously creamy frozen dessert containing the left over egg yolks. I am so glad I did!
Irish Coffee Ice Cream
2 cups heavy cream (divided)
1 cup whole milk
1/2 cup coarsely ground coffee beans
1/2 teaspoon salt
6 whole cardamom pods, slightly crushed
1/8 teaspoon cinnamon
1 14-oz can of sweetened condensed milk
1/4 cup granulated sugar
4 egg yolks
2 tablespoons Irish Whiskey (Such as Bushmills or Jameson)
In a medium saucepan, combine 1 cup of the cream, whole milk, coffee beans, salt, cardamom pods, and cinnamon. Bring to a boil over medium high heat. Remove from the heat, cover and steep for 30 minutes. Strain the coffee mixture through a fine mesh sieve. Discard the cardamom pods and coffee beans. Wipe out the saucepan with paper towels then return the coffee cream mixture to the saucepan.
In a small mixing bowl, whisk the egg yolks with 1/4 cup granulated sugar until lightened and sightly foamy. Set aside.
Prepare an ice bath by place a large bowl in your kitchen sink filled with ice cubes. Place another clean glass or metal bowl in the ice. Fill that bowl with the remaining 1 cup of cream and the sweetened condensed milk. Whisk until blended. Set a clean fine mesh sieve over the bowl.
Heat the coffee cream mixture on medium, stirring constantly, until it reaches 170 degrees on an instant read thermometer. Gradually temper the half the hot coffee mixture into the egg yolks whisking constantly. Whisk the tempered eggs into the saucepan with the remaining coffee mixture and return to the heat. Stir constantly with a wooden spoon not allowing the mixture to boil. Cook until it reaches 185 degrees on the instant read thermometer. Immediately remove from the heat and emulsify using a stick blender.
Pour the custard through the fine mesh sieve into the bowl set over the ice bath. Emulsify again to blend the sweetened condensed milk with the hot mixture. Stir in the Irish Whiskey. Stir the custard every five minutes until cooled; about 30 minutes. Cover and refrigerate overnight then process in your ice cream maker according to the manufacturer instructions. Store in an airtight container in the freezer.
Makes 1 quart
(Inspired by a recipe for Vietnamese Coffee Ice Cream on Saveur)
Here it is Monday once again – and snow is in the forecast for later this week. I don’t like to complain but I’m in need of a little spring like weather! Our poor pups would like to take a walk and so would I. Kayaking, camping and summer night concerts are already on my mind. I guess it’s not too soon to start thinking about planting the garden too.
Hope you have a nice warm, wonderful week and thanks so much for stopping by!