I have a special place in my heart for Ireland, having spent a semester in college (and a St. Patrick’s Day) in Galway. However, since most Irish cuisine leaves something to be desired, I prefer to enjoy Irish drinks instead. This year I got experimental and made Irish Car Bomb Ice Cream, which tastes like the popular St. Paddy’s Day shot but results in fewer shenanigans! Slainte!
Bailey’s Ice Cream
1 1/2 C heavy cream
1 1/2 C half and half
2/3 C Bailey’s
8 egg yolks
3/4 C sugar
1/4 tsp salt
1 C brown sugar
1/4 C butter
1/2 C half and half
1/2 C Guinness
2 tsp Jameson whiskey
1 Tbsp corn starch
In a medium bowl, whisk together egg yolks, sugar and salt until light yellow and smooth. In a large saucepan, heat half and half, cream and Bailey’s until just beginning to simmer. Extract a cup of the cream mixture and whisk it into the egg mixture. Pour the egg mixture into the saucepan of cream, whisking constantly until mixed. Prepare a large bowl with an ice bath and have a medium glass bowl ready to place in it. Monitor and stir custard mix until it is thick enough to coat the back of a spoon without separating. At that time, pour it into your glass bowl and place it in the ice bath. Cool in freezer for 30 minutes and transfer to an ice cream maker.
While ice cream is chilling, beat together butter and brown sugar until creamy in a small bowl. Whisk in half and half and set aside. In a small sauce pan, combine Guinness and Jameson and heat to a simmer for 5 minutes. Working in thirds, whisk in the sugar mixture, cooking on a simmer for about 10 minutes between each batch. Whisk in corn starch. Sauce should be about the consistency of warm caramel. Chill in freezer until cool.
Follow the instructions for your ice cream maker to blend ice cream, swirling in half of the sauce. Freeze for 3-4 hours or overnight if possible. Top with remaining sauce to serve.
NOTE: Don’t like Jameson or Guinness? Don’t worry, the whiskey bite cooks off and you get a rich caramel-y sauce. Since you don’t need much, I like to get a single airplane bottle, which is much cheaper.
11 responses to “Irish Car Bomb Ice Cream”
This looks divine! On my list of kitchen supplies to purchase in the very near future is an ice cream attachment for my Kitchenaid mixer…perhaps the coming Spring weather is the perfect time? I will definitely be trying this! Thanks for sharing.
What if you don’t have an ice cream maker, is there a way to do this recipe without one? It looks wonderful!
A few options maybe: if you have a KitchenAid mixer I know they have an ice cream making attachment
You could buy vanilla ice cream and let it melt somewhat and mix in the Baileys and then refreeze it. You might not get quite the churned consistency as with an ice cream maker but it should still taste pretty good!
Thanks for the delicious ice cream treat last night… I’ll be making Guinness Irish Stew and Bailey’s Double Chocolate Bundt cake for St. Paddy’s Day… nothin’ like cookin’ with a wee bit of Irish liquor!!!
I love the shamrock on top. ***Too Cute!***
Happy St. Patrick’s Day!
Wow that looks fantastic! I made corned beef and cabbage tonight and overcooked the cabbage 😦 I wish I had this dessert to make my evening better 🙂
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I know this is a long shot because this is from so long ago, but I just found it and I’m wondering, can I sub lighter dairy for the heavy cream and half & half? I would love to start this tonight but I only have whole milk and 1%.
@Jim – You could try but it will definitely be thinner consistency. I would use all whole milk if you have enough. Another thing you could sub it would be yogurt or Greek yogurt if you have that. It will add a bit more tang to the flavor but might compensate for the consistency. Let me know how it turns out!
Holy cats, I can’t believe I got a response so quickly! You rock! I’ll let you know how it goes as soon as I try it. 😀