Irish Affogato with Whiskey and Honey Ice Cream

Fri, 29 January 2016

For those of you with a sweet tooth, we're joined by chef Clodagh McKenna who'll be showing us how to make Irish Affogato with Whiskey & Honey Ice Cream.

INGREDIENTS:

600ml espresso coffee, (50ml per serving)

For the Whiskey and Honey Ice Cream:

300ml double cream

300ml milk

1tsp vanilla extract

5 egg yolks

200g honey

60ml whiskey

 

METHOD:

1. Start by making the ice cream.

2. Place a saucepan over a medium heat and pour in the milk, cream and vanilla extract. Bring to the boil and then reduce the heat to simmer.

3. In a bowl whisk together the egg yolks and honey, until pale and light.

4. Then remove the milk and cream from the heat and using a hand whisk beat the into the egg and honey mixture.

5. Allow to cool completely, and then stir in the whiskey. Churn the mixture in a ice cream machine or or pour the ice cream mixture into container, and freeze for 4-5 hours, taking it out to give a stir every few hours.

6. Once the ice cream is made, place a scoop of the ice cream in a heatproof glass and pour over 50ml of espresso coffee per serving.

7. I would recommend to serve the ice cream in the glasses and bring the pot of coffee to the table and pour the hot coffee over the ice cream in front of your lucky guests as the ice cream will melt instantly.