I think every holiday is a great excuse for a little celebration! I love finding reasons for a little decorating and some holiday theme cooking. St Patrick’s Day is no exception. So when I sat down to think of an Irish twist to one of my regular recipes, I came up with this Irish Coffee gelato . It just took some instant expresso and irish whiskey to transform one of my gelato recipes. Once you try this gelato you’ll want every day to be St. Patrick’s Day, as for me, I won’t be waiting for St. Patrick’s Day to make this recipe again! Enjoy!
From By the Bay , wishing found Irish food memories!
Maryann
Irish Coffee and Chocolate Chip Gelato
Makes 1 quart
Ingredients
2 cups whole milk
4 tablespoons instant espresso coffee
3/4 cup sugar
5 large egg yolks
pinch of kosher salt
1/2 cup heavy cream
3 tablespoons irish whiskey
4 ounces bittersweet chocolate, chopped
2 teaspoons vegetable oil
Directions
Place in a saucepan milk and instant espresso coffee. Bring milk to a simmer, whisking to dissolve the coffee powder. In another bowl whisk sugar, egg yolks and salt together and keep to the side. Gradually add a little milk to the egg mixture whisking the mixture to temper the eggs . Continue to slowly add the milk. Make sure to do this step slowly, so not to scramble the eggs. Once you have added the milk to the eggs, return the mixture to the saucepan on medium heat until the mixture thickens into a custard. The custard will coat the back of the spoon, and the temperature will be between 170 to 175 degrees F. This will take about 5 minutes. Strain the mixture through a fine mesh sieve into a bowl. Add the heavy cream and whiskey and stir. Chill in the refrigerator for 4 hours. To make gelato, place chilled custard into an ice cream maker according to manufacturer’s instructions. When the mixture starts to thicken, melt chocolate in a bowl with the oil using the microwave, do in 30 seconds intervals stirring in between until melted., this will take 2 to 3 times. Cool slightly and pour chocolate into gelato while churning. The chocolate will become chips as it continues to churn. Once completed place into an air tight plastic container and keep in the freezer until ready to serve.
