I hope that all of you, out there, are having a happy St. Patrick’s Day. I know I am. We’re starting the seeds for our summer garden this weekend, and I’ve been outside for most of the morning helping Sarah build a fence to contain some of our more … let’s say aggressive raspberry bushes.
I did, however, want to stop and offer you a quick suggestion for a St. Patrick’s Day treat. Irish whiskey — I know — is a little bit stereotypical. But in a season when all I see out there is Guinness this and Guinness that — or even worse, green Budweiser this, and green Miller Light that — this seemed like the lesser evil.
And besides, who doesn’t like ice cream? With their booze?
So enjoy this now, while you can. And you might want to enjoy it later, too. I’m given to understand that on the Emerald Isle itself, whiskey ice cream is more of a Christmas treat. So I guess I’m doing double duty, here.
5 Egg Yolks
2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Sugar
2 oz Irish Whiskey (55 grams; it doesn’t have to be the best, but I wouldn’t use anything I wouldn’t drink)
1/2 tsp Vanilla Extract
Add one cup of cream to a metal (or ceramic) bowl, and put it in the refrigerator to chill.
Add the rest of your cream and milk, along with the sugar and whiskey, to a saucepan over low heat, and allow it to come to a low simmer, stirring occasionally. When it begins to steam — and when you begin to see occasional bubbles in the mixture — whisk the egg yolks in a separate bowl, just enough to break them up, then pour in about a third of the hot milk mixture, whisking vigorously to temper the yolks and keep them from curdling. Then pour the whole thing back into saucepan, and continue to whisk until the mixture begins to thicken (this should happen at about 170F).
Once your custard base has thickened, pour it from the saucepan into the bowl of chilled cream. Add the vanilla extract, stir, and chill thoroughly in the coldest part of your refrigerator. When the base has chilled, freeze it according to your ice cream maker’s directions.
Enjoy!
Ha! I was going to make a chocolate stout cake, but this really looks more to Brad’s taste! And you know how I feel about cream.
I do love being able to make ice cream at a moment’s notice. And this one is delicious — thank you! I think next time I might try substituting honey for all or part of the sugar.
But I demand that you tell me: what should I do with the five egg whites?
I’ve never tried using honey in ice cream before. But it makes sense, especially with the whiskey. Would I have to do anything special? Or is it a one-to-one substitution for the sugar?
As to egg whites: I can’t tell you what you should do with them. But what I’m going to do with mine is load them into my Whipped Cream dispenser and see about the effectiveness of NO2 in making meringues.
Because honey has a distinct flavor as well as more liquidity than sugar, I usually reduce the quantity when I use it. But then, I like my desserts less sweet.
Lacking a Whipped Cream dispenser, I’ll… um… I still don’t know. This is always my dilemma with egg whites. Maybe a cheese souffle.
Cheese soufflé sounds wonderful. Though I’ve never done it without yolks. I’d imagine it would taste considerably less like a giant fluffy omelette that way.