This Mint Irish Cream Ice Cream with subtle notes of espresso and hazelnut is a creamy and rich dessert which will please even a highly sophisticated palate.
Mint Irish Cream Ice Cream
Hello, my friends. Yes, this is finally happening. And nope, you’re not dreaming. You can now take my name out from your list of unreliable people. Because after just 2 or 3 weeks, I am solemnly presenting the ice cream. If I were a marketing person, I would have certainly added something like “The most anticipated recipe of this summer”.
I know what you are thinking. My answer is “No” – the weather is still too hot and humid. Indeed, after a little relief, we’ve been experiencing another heat wave since yesterday. So I decided to be strong. And by “being strong” I mean skipping the gym and sacrificing myself to sorting and editing the photos and posting the recipe. By “sacrificing” I might or might not have meant I was happy to find out a legit excuse to skip the gym. Because it’s legit, right?
So, I am so happy to present you this decadent Mint Irish Cream Ice Cream. But I need to explain one thing. It’s super rich, velvety, and smooth. The thing is that you can see a tiny layer of hoarfrost. That’s not the initial condition. I swear! When I removed the ice cream from the freezer, it was still perfectly smooth. When I arrange it in the bowl, it was still lovely. When I started taking photos, I realized the ice cream was turning this way very quickly. I am not a chemist, but I believe it must be related to the drastic contrast of temperatures. I can assure you though that this didn’t affect the taste and texture; it’s not icy at all – it’s more like fresh snow.
Now, few words about the flavor. Do I really need to say anything? Irish cream goes well with mint (Have you ever tried Mint Bailey’s?), and for this purpose, I opted for Aero bubbles chocolate bars. Any similar mint chocolate would be great too. From one part of the chocolate, I made a ganache, and I also incorporated some chopped chocolate for more interesting texture. Also, there are very subtle notes of hazelnut and espresso which did a great job as well.
Altogether, all these flavors in this Mint Irish Cream Ice Cream are well balanced and complement each other. That probably was the most sophisticated ice cream flavor I have tried this summer. Don’t you believe my words? Well, there’s only one option to confirm this – try this delicious ice cream. I will love it!
In a meanwhile, I have another ice cream idea, but I am not sure if I handled photos this time. It was extremely hot that day, and the ice cream was melting so fast. Should I post it as a milkshake recipe? :)
Cheers for now!
- 1/4 cup 18% cream
- 200 gr. mint chocolate (I used Aero Bubbles)
- 1 tsp. hazelnut emulsion, optional
- 2/3 cup Irish cream* see notes
- 3 cups 35% (whipping) cream
- 1/2 cup milk
- 5 egg yolks
- 2 tbsp golden/brown sugar or more to taste* see notes
- 1 tsp. vanilla extract
- 1 tsp espresso powder (or to taste)
- 100-150 gr. mint chocolate, chopped
- To make the ganache, in a small saucepan heat the cream over medium heat but do not boil. Off heat. Add the chopped chocolate and hazelnut emulsion if using and let stand 2-3 minutes then using a spatula mix until smooth and incorporated. Cool completely.
- In a medium saucepan over medium heat, add the whipping cream, milk, and sugar. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but but don't bring it to a boil!) Remove from heat.
- In a small bowl whisk together the yolks, espresso powder, and vanilla extract.
- Add about 1 cup of the hot milk&cream mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Cook over low-medium heat, constantly stirring, until the mixture has thickened and started to steam (But don't bring it to a boil!), between 7-10 minutes.
- Remove from heat. You can sieve the mixture but that's optional.
- Completely cool then stir in the Irish cream. Refrigerate for a few hours.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes. One minute prior to the end of the cycle, add the chopped chocolate.
- Transfer to a plastic container. Add the chilled ganache and slightly mix it with the ice cream creating a ribbon effect.
- Freeze for a few hours. As it contains a lot of alcohol, the process will take longer than normally, up to 8 hours.
! I used homemade Irish cream which was thicker (as I used less whiskey) and sweeter than a bought liquor. If you use store-bough liquor, I recommend taking 1/2 instead of 2/3 cup. Also, feel free to add more sugar to your liking.