- 1 quart heavy cream
- 5 egg yolks
- 3/4 cup + 2 tablespoons sugar
- Pinch iodized salt
- 1/2 cup strong coffee
- 1 cup Guinness beer
- 1 teaspoon malted milk powder
Pour the cream into a 2-quart pot and bring to a boil.
Meanwhile, combine the yolks, sugar, and salt in a stainless steel mixing bowl. Whisk for 1 minute or until the mixture becomes pale yellow. Once the cream comes to a boil, slowly temper it into the egg mixture, whisking constantly to combine. (Note: Tempering is a technique in which one raises the temperature of a solution by gradually adding small amounts of a warmer liquid.)
Prepare a double boiler: Fill a 4-quart pot with about 3 inches of water and bring to a simmer. Place the mixing bowl over the double boiler and stir for about 10 minutes or until the mixture becomes nape (i.e, thick enough to coat the back of a spoon).
Once the mixture has thickened, pour it into a bowl through a mesh strainer. Add the coffee, Guinness, and malted milk powder. Whisk to combine. Place the container into an ice bath and cool the ice cream base completely. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
Serve with Bailey’s caramel sauce drizzled on top.
Store in the freezer for up to six months.
- Bailey’s Caramel Sauce
Makes 1 3/4 cups 1 1/2 cup sugar
- 1 teaspoon cream of tartar
- 1 cup water
- 3/4 cup heavy cream
- 1/4 cup Bailey’s Irish Cream
In a heavy-bottom stainless steel 2 quart pot, combine the sugar, cream of tartar, and water. Bring to a simmer for about half an hour or until it turns a deep golden color. Be very careful at this point, because the sugar water is extremely hot.
Remove from the heat and whisk in the heavy cream and Irish cream.
Carefully pour the caramel into a heat-resistant container and cool in an ice bath. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 3 weeks.