Irish Coffee Ice Cream Food

CLASSIC IRISH COFFEE

Steps:

• Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
• Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.

IRISH CREAM COFFEE

Steps:

• Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately.

FROZEN IRISH COFFEE

Steps:

• Add ice cream, frozen milk cubes, chilled coffee, brandy and coffee liqueur to a blender. Combine on high until the ice is crushed and the drink is smooth. (It will have the consistency of a thin milkshake.)
• Divide between highball glasses and swirl 1/8 teaspoon coffee grounds on the top of each drink.

IRISH CREAM AND COFFEE

Steps:

• Pour hot brewed coffee into a mug. Stir in Irish Cream.

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.

IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

IRISH COFFEE

Steps:

• In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

IRISH CREAM COFFEE

Steps:

• Add the Bailey's and whiskey to a preheated coffee glass.
• Slowly add in the coffee; give a little stir.
• Top with whipped cream; garnish with a cherry.

BAILEY'S IRISH CREAM & COFFEE CHIP ICE CREAM

Steps:

• Whisk eggs for 2 minutes until light.
• Using a hand mixer, add the sugar a little at a time blending on a low-setting until combined in between each addition.
• Blend in the cream, irish cream, milk, and instant coffee until combined.
• Place the mixture in an ice cream machine and freeze until your cream begins to stiffen(follow your machine's directions, this may take anywhere from 20-50 minutes).
• Add the chocolate pieces and freeze until the ice cream is stiff and ready. Do not remove too early or the ice cream will become icy when it finishes freezing in the freezer. But the ice cream should be pliable.
• Tightly pack in a tubberware container and freeze.
• Makes about 8 half cup servings.