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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
Yield: 1 quart
Course: Dessert
This is not just coffee flavored ice cream, it is the creamiest cup of coffee you’ve ever tasted!
Ingredients
- 2 cups heavy cream divided
- 1 cup whole milk
- ½ cup coarsely ground coffee beans
- ½ teaspoon salt
- 6 whole cardamom pods slightly crushed
- ⅛ teaspoon cinnamon
- 14 oz can of sweetened condensed milk
- ¼ cup granulated sugar
- 4 egg yolks
- 2 tablespoons Irish Whiskey Such as Bushmills or Jameson
Instructions
- 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 ¼ 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°F 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°F 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.
Recipe Notes
(Inspired by a recipe for Vietnamese Coffee Ice Cream on Saveur)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 3576kcal | Carbohydrates: 302g | Protein: 66g | Fat: 234g | Saturated Fat: 143g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 63g | Cholesterol: 1480mg | Sodium: 1925mg | Potassium: 2506mg | Fiber: 3g | Sugar: 292g | Vitamin A: 9491IU | Vitamin C: 16mg | Calcium: 1884mg | Iron: 5mg
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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!
Tricia
Ice Cream Magic
The smell of cinnamon seems so inviting. Additionally, the aroma of the ground coffee beans makes it irresistible. Good post.
Wendy
The flavors, the texture….oh, yum! How I love coffee ice cream. Really it is the only flavor of ice cream that I could eat a whole carton of on my own! If you are predictable with your follow up recipes, it is predictable in a very good way, Tricia. For some reason, I can never find the recipe I was saving to use the left over whites or yolks from whatever I am making. It is wonderful to have
scrambledhenfruit
I knew there was a reason that I haven't put away my ice cream freezer just yet. 🙂 Hope you've dug out from this week's snow…I hear there's more on the way tomorrow morning. I'm ready for spring!
SavoringTime in the Kitchen
I can tell by looking at it that it must be delicious! I'm already thinking of how delicious other spirits might taste in ice cream!
Abbe@This is How I Cook
i don't usually make ice cream in the winter. Now that doesn't mean i don't eat ice cream in the winter. So, i ask, why don't I make ice cream in the winter? It is about time and this is it! Thanks, Tricia!
Kitchen Belleicious
oh my oh my! You had me at ice cream and then to throw in the Irish coffee! LOVE LOVE LOVE It!
Cheri Savory Spoon
This ice cream sounds amazing. Great use of your eggs. Brilliant!
Mary Callan
This looks amazing! wonderful use of egg yolks! and LOVE the use of cardamom!<br />Mary x
Chris Scheuer
You're so smart Tricia to use up those egg yolks with something so fabulous. I always have the best intentions and then forget and find them a week later in the fridge. This ice cream looks like a dream come true, so rich and creamy. I love your addition of the Irish Whisky, yum!
Monica
What a great side benefit to your beautiful macarons. This ice cream looks so luscious! Despite how insanely cold it's been this winter, I find myself making ice cream too! : ) I also like to use my leftover whites, when I have them, to make financiers or little tea cakes.
Anna and Liz Recipes
YUM!!! this is what I love most – a coffee flavored ice cream!! Thank you for the wonderful recipe!<br />Have a warm week! Soon Spring will be here! xxoo Anna
Tanna at The Brick Street Bungalow
I'm moaning and I can't even taste it!! LOL! I'm ready for things to warm up, too! I long for the warm summer days! blessings ~ tanna