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Having fun with ice cream II: Jameson Whiskey Ice Cream

Post by Sue Kidd / The News Tribune on March 17, 2010 at 9:15 am | No Comments »
March 17, 2010 12:29 pm
Jameson Whiskey Ice Cream.

Last year, I had fun with a Guinness ice cream recipe from Babblin’ Babs bistro owner William Mueller. I also crafted up some Bailey’s ice cream. This year, I turned to Jameson Irish whiskey as the flavor vehicle for my St. Patrick’s Day dinner dessert (corned beef and cabbage will be the main attraction).

When it comes to ice cream flavored with booze, a few things apply. First, don’t feed it to kids. Even though most of the alcohol cooks off during the cooking process, it’s still not a good idea. Consider this a grown-up only ice cream. Second, too much whiskey in an ice cream, like too much Guinness in ice cream, is not a good thing. If you like a pronounced whiskey flavor, a half cup will suffice. If you have more of a subtle palate, then a quarter cup is all you need. You really need to like whiskey to get into this ice cream. The flavor is something akin to a grown-up version of butterscotch. It would pair really well with this. Click more for the Jameson whiskey ice cream recipe.

Jameson Whiskey Ice Cream

1 quart heavy cream

1 cup milk

1 1/2 cups white sugar, separated in halves

10 egg yolks

1/4-1/2 cup Jameson Irish Whiskey

Heat the cream and milk in a heavy saucepan. Add half the sugar and stir. Stir occasionally until mixture gets very hot, almost boiling, but not quite. Turn heat to low once it gets very hot.

Meanwhile, whisk together the egg yolks and remaining sugar. Whisk until egg mixture is creamy and starts to lighten up.

Carefully temper the eggs by quickly whisking in 1/2 cup of the hot cream mixture.

Slowly bring up the temperature of the yolks by adding small amounts of the cream mixture until the eggs are a safe temperature to add to the cream mixture without curdling.

Stir the eggs in, then cook over low heat, stirring occasionally, until mixture thickens and coats the back of a spoon. Do not, under and circumstances, let the mixture boil. It will result in a terrible texture. When cooking is near done, add desired amount of Jameson and allow to cook for a few minutes. Remove from heat and cool slightly. Pour into a bowl, using a strainer.

Chill for 4-6 hours until very cold, then freeze in the bowl of an ice cream machine using the directions that came from the manufacturer. Enjoy.

Note: I made one version of this with a half cup and another with a quarter cup of Jameson. At lunch, I’ll have a taste-off for the newsroom. I’ll let you know how they vote.

Also, what’s your suggestion for flavoring my St. Patrick’s Day ice cream next year? Harp?

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