A delicious homemade ice cream laced with whisky.
Give yourself 1-2 days to complete this ice cream, but know that the time is mostly inactive: 1 hour to steep the cream with the coffee beans, 4 hours to chill the ice cream base, and several hours to overnight to firm the churned ice cream in the freezer.
If you lack an ice cream maker, check out David Lebovitz's post
on making ice cream without one. And if you lack a vanilla bean, add 1 teaspoon of vanilla extract along with the whiskey.
Good coffee ice cream starts with good coffee; I used a dark-roasted swiss water decaf (from Coast Roast
in Tomales, California) so that I can eat this for dessert and not get the jitters.
For the whiskey, I use Jameson, which is my current favorite drinking whiskey, but use what you like - bourbon or dark rum would probably be tasty substitutes (though the ice cream will no longer be 'Irish'). The amount of whiskey here creates an ice cream with a soft set that (unfortunately) doesn't taste strongly of booze; but don't be tempted to add more, or your ice cream may not set at all and end up like a creamy slushy. If you want more whiskey flavor (and really, who doesn't?) splash it over individual scoops; or float a scoop in a mug of real Irish coffee.
Nutritional values are based on one of 8 servings.