coffeeicecream3

I recently had the great fortune to stumble upon an amazing new coffee roaster in Ireland. They go by Red Rooster and are an American family-run business who prepare fairtrade beans in their special cast-iron roaster just outside of Galway City. Since I am constantly craving a truly proper cup of jo, I placed an order and waited (im)patiently for its delivery.

When the parcel of coffee arrived in our kitchen, its ridiculously alluring aroma filled every corner of the room. The scent took me straight back to city cafes with artisan roasters that sit in the corner and work away, while you sip your coffee and work away too. The Red Rooster full-bodied blends all boast a sweet, smokey fragrance that imbues comfort, yet shakes you awake before you even brew it.

From the minute I took a sip of a deep, dark roast, aptly named “Farmer’s Friend,” I started dreaming about coffee ice cream. The kind all the grown-ups ordered while we were handed our double-dip of blue moon when we were kids. Now, as an adult I crave coffee ice cream along with the memories of those long hot American summer days.

As you know, ice cream comes easy here. Fresh sweet cream abounds. So, Geoffrey and I make the ice cream on an unusually warm Irish day. He actually likes the strong flavour. He eats two scoops and plays outside for three hours. When he comes back into the house, he asks if we can just make plain chocolate next time. I agree.

buttercups

If you want to add a little Irish Whiskey to this recipe, feel free. Then you’ll have Irish-Irish Coffee Ice Cream.  We did that too. It was a hit for a small dinner party we hosted recently. If you like ice cream in your coffee, slip a scoop of sweet cream ice cream into a small cup of strong, velvety Red Rooster coffee and you have an amazing affogato. Have done that one too many times this week.

affogato

 Slurrrrp.

Irish Coffee Ice Cream
Makes 1.5 pints

INGREDIENTS
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole or ground Red Rooster beans {decaf if you don’t want the caffeine + any quality coffee will work}
Pinch of salt
1 1/2 cups heavy cream
1/4 teaspoon vanilla extract
1/8 cup Irish whiskey {optional}

METHOD
1. Heat the milk, sugar, coffee, salt, and cream in a medium saucepan until the sugar is melted and it is warm and steamy, but not boiling. Once the mixture is warm, remove from the heat, and let steep at room temperature for 1 hour.
2. Strain creamy coffee mixture into a ceramic bowl. Mix in the vanilla {and whiskey if using}
3. Chill the mixture thoroughly in the refrigerator overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or, use a hand churn method.

{for a metric conversion chart, click here}

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell 2013. Imperfect hand model: a certain farmer. This post was not sponsored in any way by Red Rooster coffee-it simply just rocks my world.

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