For St. Patrick's Day, the boy and I were invited to a friend's house for corned beef and cabbage, and of course, beer. Since the main courses were already taken care of, I decided to make an Irish Car Bombs for dessert, meaning that I made Guinness ice cream and served it with Irish whiskey whipped cream. I'm quite pleased with how it turned out! The ice cream had lots of Guinness flavor, thanks to the boy who knew to buy Guinness Extra Stout instead of the canned stuff I would have surely picked up.
Roula, the resident dog, even agreed that the Guinness Extra Stout was key.
There was some discussion at the dinner table on Irish Car Bomb ingredients. The person whom first made me one has always dropped a shot glass of Irish whiskey into a pint of Guinness and he insisted that it was the authentic recipe, but when I was reading up on it, many recipes included Irish cream. If you are one of those people who believes Irish cream is essential to a Car Bomb, pour a shot of Irish cream over the top. I personally prefer just the Guinness and whiskey.
Guinness Ice Cream Recipe with Irish Whiskey Whipped Cream (aka Irish Car Bomb)
Ice Cream Batter
1 12 fl. oz bottle of Guinness Extra Stout
2 T dark unsulfered molasses
2 cups heavy cream
3/4 cup whole milk
6 egg yolks
1 cup sugar (I used vanilla sugar)
Whiskey Whipped Cream
1/2 cup of whipping cream
1 T plus 1 tsp Irish Whiskey
1 T sugar
Pour a bottle of Guinness Extra Stout into a small pan. Add the molasses.
Boil on high until only 1/2 a cup of liquid remains. This step not only gets rid of the alcohol that will make the ice cream harder to freeze, but it also concentrates the flavor.
Decrease the heat to low. In the same pan, pour in the cream and milk, and occasionally stir. As the mixture is heating up, mix the egg yolks and the sugar together in a small bowl. When the mixture is warm, temper the egg yolks by adding a ladle full of the warm mixture to the bowl and quickly whisking it together. Repeat this step until roughly half of the mixture is whisked with the egg yolks and sugar. Pour the egg yolks into the pan and frequently stir the mixture.
Once the cream and milk mixture passes the spoon test (a clean stripe can be wiped across a dipped spoon), quickly cool the batter by pouring it through a fine sieve into bowl in an ice bath. Stir frequently to cool the mixture.
Once the mixture has cooled, pour it into your ice cream maker and follow your machine's instructions. Freeze the ice cream at least 2 hours before serving.
Before serving the ice cream, make the Irish Whiskey whipped cream
Combine the chilled whipping cream, whiskey, and sugar into a mixing bowl and whip away until the cream forms soft or stiff peaks, whatever you prefer. If you have a stand mixer, mix it on the highest setting. If you are whipping the cream by hand, it helps to have the cream extra cold, and you can even chill the bowl. Personally, I never have to worry about cream temperature when I use my stand mixer.
Serve the ice cream with a generous dollop of whipped cream, and if you wish, a shot of Bailey's Irish Cream poured over the top. It can also be served with a sprinkling of chopped, toasted hazelnuts - I think that hazelnuts compliment Guinness well.
Kaboom! You now have an Irish Car Bomb.