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Recipe Index
Ingredients
Ice Cream
2 cups whipping cream
1 cup Irish Crème-flavored liquid non-dairy coffee creamer
2/3 cup sugar
Pinch of salt
2 eggs
6 drops liquid green food coloring
3 - 2.64 oz. Butler's
Irish Cream Liqueur Truffle chocolate bars, chopped
Hot Fudge
1 tablespoon cocoa powder
1 cup brown sugar
3/4 cup whipping cream
1/4 cup corn syrup
1 - 2.8 oz. El Rey
Mijao 61% dark chocolate bar, chopped fine
2 tablespoons Irish Crème-flavored liquid non-dairy coffee
creamer
pinch of salt
Instructions
Ice Cream
- In a medium saucepan, heat
cream, coffee creamer, sugar and salt.
- Bring just to a boil and
remove from heat.
- Place eggs and food
coloring into a large bowl.
- Pour hot cream over eggs
while whisking constantly.
- Return mixture to the
saucepan and cook over medium heat, stirring constantly
until mixture coats the back of a spoon.
- Poor cream mixture into a medium
bowl.
- Cover the bowl with
plastic wrap, pressing the wrap against the surface of the
cream to prevent the formation of skin.
- Refrigerate 2 hours or
more, until thoroughly chilled.
- Pour cream into an
electric ice cream maker, and churn according to
manufacturer's instructions.
- Stir in the chopped chocolate,
then place ice cream into a clean bowl, cover with plastic
wrap, and freeze for 1 hour or until firm.
Hot Fudge Sauce
- Place cocoa, sugar, cream,
corn syrup, chocolate, coffee creamer, and salt into a
medium saucepan.
- Bring mixture to a boil
over medium heat, without stirring.
- Cook for exactly 5
minutes.
- Remove from heat, stir to
mix thoroughly.
- Let rest for 5 minutes
before pouring over ice cream.
To serve, place a scoop of ice
cream into 8 serving cups; drizzle with hot fudge sauce, and
serve immediately.
Makes one generous quart of ice
cream and one cup of sauce.
Recipe Credit: Mary Bilyeu
Recipe Index
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