Thursday, March 17, 2011
Stout Ice Cream with Irish Whiskey Caramel Sauce: Pure Guinness, er, Genius
At our house, that means one thing: wrangling up all the Leprechaun charms we can finagle and whipping up a wee bit o' magic in the kitchen.
The Irish do love a good stiff drink. So, why not toast to the luck ‘o the Irish on this St. Patrick’s Day with a glass of…ice cream?
Yeah, we've been futzing around with ice cream flavors again. And this time we've come up with something truly festive. This amazing ice cream brings together the darkly wonderful toasted malt flavor of stout beer with a strikingly lovely caramel sauce.
The bitter notes of the beer are balanced nicely with a touch of sugar and the richness of cream, while the caramel sauce brilliantly marries caramel notes with the deliciously complex notes of Irish Whiskey and a wonderfully creamy texture that assists in balancing the bite of the ice cream.
It's a bit like an Irish Car Bomb in ice cream form.
It's absolutely delicious. Creamy and rich, with the perfect balance between bitter and sweet. Seriously good stuff... and that's no Blarney. We used a local brew - Tyranene Down 'N Dirty Chocolate Oatmeal Stout - for the ice cream. But, any delicious craft brewed oatmeal stout will do. And use the best Irish whiskey you can get your hands on for the sauce. You won't regret it.
Stout Ice Cream
Irish Whiskey Caramel Sauce
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