Last week when I made Irish Coffee for a post, I added a touch of grated chocolate to the top and remember so clearly how fantastic the last sip was. It was a rich combination of coffee and Irish Whiskey with a thick layer of the whipped cream with a lot of the chocolate shavings. I even commented that it would make a divine ice cream. I meant it...so today instead of a cocktail I've got this luscious Irish Coffee Ice Cream with Chocolate Chunks that I topped with an Irish Whiskey Caramel Sauce and some Espresso Candied Walnuts (I omitted the espresso in the sauce for this version; I wanted to accent the whiskey since the ice cream already had coffee). Quick...call Ben and his pal Jerry...this needs to be made for THE WORLD!!
Jameson Caskmates emerged from a conversation between their head distiller and the head brewer of Cork's Franciscan Well Brewery and has resulted in a whiskey that has been finished in stout-seasoned whiskey casks. While their triple-distilled smoothness is very much intact, notes of cocoa, coffee and butterscotch confirm the stout influence. The success of that venture has expanded and now several craft breweries all over the country are participating in this same type of collaboration.
I was recently invited by Jameson to a local event introducing their Irish Whiskey Caskmates; a product that came about from working with The Great Divide, a local craft beer brewing company. Of course I requested a bottle to work with myself but the suggested uses for this product are to keep it simple and there are not a plethora of cocktails to re-create; suggestions include neat over ice or paired with a craft beer. I wanted more and thought it would be perfect in this ice cream with the aforementioned notes of cocoa, coffee and butterscotch.
If you want to see more about this unique effort; enjoy this film clip from our Mile High City!
Did it work? It's amazing. You might think I was kidding but this combination reminds me of Ben & Jerry's. Yes, lots of variety in the ingredients but they all work together so well. The chocolate chunks perfectly complement the ice cream and the caramel sauce and walnuts add a richness and texture that makes for an absolutely indulgent treat.
You might not think it ice cream season yet but I know some of you have ice cream all year round. We're having a taste of Spring in Colorado right now so I admit this is perfect but don't let your weather stop you; the warmth of Irish Coffee is perfect any season right?
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Ingredients
- 2 cups heavy whipping cream
- 1/2 cup half and half
- 2 Tbsp Dried Espresso
- 1/4 cup brown sugar
- 1 Tbsp Irish Cream Liqueur
- 2 Tbsp Irish Whiskey
- 2 oz dark chocolate, chopped into chunks
Instructions
- Combine all ingredients EXCEPT the chocolate chunks and stir well to dissolve sugar and espresso. Pour the mixture into the bowl of an ice cream machine and process until churned enough to be thick and semi-firm.
- Add the chocolate chunks and continue mixing until combined. Remove the bowl from the machine and pour the mixture into a freezer safe container.
- Freeze for several hours or overnight.
- If desired serve with Irish Coffee Caramel Sauce and Espresso Walnuts (Recipes at http://www.creative-culinary.com/irish-coffee-caramel-sauce)