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. Read more »