Saturday, July 14, 2012

Irish Coffee Ice Cream with Shaved Dark Chocolate and Candied Pecans Recipe!


  • 1 1/2 cups sugar
  • 2 tablespoons butter, cut into small pats
  • 3 cups half-and-half (or 1 1/2 cup each cream and whole milk)
  • 1 teaspoon fine coffee grinds, freshly ground
  • 1 teaspoon kosher salt
  • 4 tablespoons whisky, divided (recommended: Jameson)
  • 6 egg yolks
  • 2 ounces dark chocolate, about 70% cacao, shaved fine with a vegetable peeler
  • 1/2 cup candied pecans (without the aleppo chile)


  1. Add sugar to a three quart saucepan with enough water to just moisten sugar, about 1/4 cup. Place on high heat and bring to a boil. Let caramel form and darken, rotating pot if hot spots form. When caramel has turned dark amber and starts to smoke, turn off heat and stir in butter with a wooden spoon. Caramel will bubble, so watch for steam.

  2. When butter is fully integrated, add half-and-half in a steady stream and stir to combine. Caramel will bubble high and steam. When dairy is fully incorporated, add coffee grinds, salt, and 1 tablespoon whisky. If caramel seizes up, stir it on low heat until it dissolves.

  3. In a large bowl, whisk egg yolks well until lemony in color and thickened (they will fall off whisk in ribbons). Add a ladle of caramel mixture to yolks, whisking constantly. Repeat until bottom of bowl is warm to touch. Transfer yolk mixture to pot and whisk to combine.

  4. Return pot to low heat and let custard thicken, stirring frequently with wooden spoon. Custard is done when it coats the back of a spoon and a finger swiped across leaves a clean line. Remove from heat and stir in remaining whisky. Transfer to an airtight container and refrigerate overnight, or at least 8 hours.

  5. Churn custard according to machine instructions. When ice cream is almost done, slowly sprinkle in chocolate shavings. Add pecans, roughly chopped, as well if you like (or save whole for garnish later). Transfer ice cream to airtight container and freeze for 2 to 3 hours, or until firm.


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