So I am going to get this recipe in right before the New Year. Right before New Year’s resolutions take all of the fun out of eating. Which is exactly what they are going to do to me. (I have been ordered by a medical professional to remove gluten, dairy and eggs for the first 3 months of the year. Ugg! More on that later) I am giving myself until the New Year to listen to that so I am currently eating gluten, eggs and dairy with wild abandon. Bourbon coffee milkshakes is definitely on that list of things to eat before the New Year.
My most recent vice seems to be coffee ice cream. For some reason that is what I have been craving lately. In order to pacify that craving I decided to make homemade coffee ice cream. Coffee ice cream is one of those things that as a kid, that was the flavor that no one wanted. Coffee? Gross. I will take cookies-n-cream or even better garbage can ice cream but never coffee. 20 years later I still love ice cream. Give me ice cream over a cookie any day of the week, but my flavor choices have progressed a little. I especially love ice cream if there is booze mixed in. It is like the best of all worlds right? Humphry Slocombe here in SF has my all time favorite flavor, Secret Breakfast, which has cornflakes and whiskey. Oh yeah. Seriously good.
So I decided to take the coffee ice cream that I made and make a good ol’ fashioned adult milkshake out of it. Creamy coffee ice cream, blended with my favorite bourbon, milk and ice. Topped with homemade chocolate sauce, it is the perfect marriage of ice cream and booze. It is the ideal treat to end the year with. I plan on drinking them all New Year’s Eve day until 2014 tells me I can’t drink dairy anymore.
You can most definitely use store bought coffee ice cream (or any flavor for that matter) and store bought chocolate sauce but here are the recipes I used just in case.
Happy almost New Years!
- 3 to 31/2 cups coffee ice cream, recipe below
- 11/2 cups whole milk
- 3 or 4 ice cubes
- 1/4 cup good-quality bourbon
- Simple Chocolate Syrup - recipe below
Place 3 cups of the ice cream, the milk, ice cubes, and bourbon in a blender and blend until smooth. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another 1/4 to 1/2 cup ice cream and blend again. Divide the shake evenly among the chilled glasses and top each with 1/2 tablespoon of chocolate syrup. Serve immediately.
- 6 egg yolks
- 1¾ cups heavy cream
- 2 cups whole milk
- ¾ cup sugar plus 2 tablespoons
- 1 teaspoon salt
- 4 tablespoons instant espresso powder
- 1 tablespoon Bailey's Irish Cream
Put the egg yolks in a large heatproof bowl and set aside.
In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.
Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly. Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).
Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the Baileys, and let mixture cool to room temperature.
Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
Pour into an ice cream machine and freeze, following the manufacturer’s directions.
- 1/4 cup dark unsweetened cocoa powder
- 1 cup sugar
- 1/4 teaspoon salt
In a large saucepan over medium heat, whisk together the cocoa powder and
1/2 cup of water until dissolved. Whisk in the sugar and increase the heat to medium-high. Boil the mixture for about 3 minutes, then reduce the heat to low and simmer for another 1 to 2 minutes. Remove from the heat and stir in the salt. Let cool to room temperature. The sauce can be stored in the refrigerator, tightly covered, for up to 3 weeks.