Irish Coffee Ice Cream

Print Recipe

5 from 2 votes

This is not just coffee flavored ice cream, it is the creamiest cup of coffee you’ve ever tasted!

Course: Dessert

Cuisine: American

Keyword: coffee, ice cream

Servings: quart

Calories: 3576kcal

Author: Tricia

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.

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