The M.O.B. Song Breakout: Cat Stevens ~ Wild World
A few years ago I discovered Stephen King’s classical masterpiece, “The Stand” – A post-apocalyptic tale following the destruction of humanity by a government created super flu. A lucky few, those plagued by a lifetime of highly vivid dreams survived, ultimately dividing themselves into two groups; good and evil.
This book quickly became one of my top 20 favorites. I read it every year, sometimes twice, and it scares the crappies out of me each time. I just can’t put it down. I speak in a series of grunts and hand gestures – And I can’t be bothered until I complete this 1163-page epic tale. I’ve spoken about this book so much, my mom, a fellow avid reader finally asked for a copy in Spanish. I was totally excited to finally discuss this book with someone, if only to discuss the creepy weirdo attachment I’ve developed with the book’s characters.
I ordered it and the copy arrived last week – in English – Totally not what I wanted.
I was so bummed, yet realized this book was much longer than my treasured copy; about 315 pages longer. Imagine my surprise (and delight) at possessing this much longer version. I was 453 pages into my yearly read when the book arrived – But who cares? My curiosity to discover what’s written in the additional 300 or so pages far exceeds my need to move onto the next book on my list. I intend to start again, curled up on my couch with some ice-cream, fully prepared to have the crappies scared out of me the proper way.
Oh, and speaking of ice-cream…
St. Patrick’s Day was last Thursday. Since I’m not Irish (not even a little bit… I checked), I don’t really celebrate. However, last week practically every blog post was chock-full of recipes dedicated to either Stout, Irish whiskey or Irish cream. It was a week full of temptation.
Now, I’m a sucker for two things:
- Anything I can make from scratch
- Cold Bailey’s Irish Cream
I’m not much of a drinker. I can have an occasional cocktail or a glass of wine, but that’s pretty much it. Most of my alcohol consumption comes from tequila lime chicken or vodka sauce.
However, if I’m presented with a bottle of Bailey’s… Someone’s getting drunk that night. This version of homemade Irish Cream was subliminally seared in my brain. I took a trip to the liquor store and one bottle of Irish later… It was ON.
I made myself a batch and being a fan of cold Irish cream, I decided to turn it into ice-cream – combining two favorites, and making me one tipsy chick.
The goal: To turn homemade Irish Cream into ice-cream.
The result: A sinfully delicious frozen adaptation of my favorite drink.
Two days’ worth of testing ensured a creamy, boozy ice-cream that’s as close to the real thing as you can get. There’s so much alcohol in this ice-cream, you may need an intervention. Take it from me, the resident tipsy(drunk) chick…
You’ve been warned…
Recipe: Irish Cream Ice-Cream
Summary: Source: An M.O.B. Production inspired by the Fine Cooking “Create Your Own” ice cream formula
- 2 cups heavy cream, divided
- 1 cup milk
- Pinch of salt
- 3/4 cup of sugar
- 5 Large egg yolks
- ½ tsp instant coffee
- 1 tsp cocoa powder
- 1 cup Bailey’s or homemade Irish cream**
- 1 tsp. vanilla bean paste*
- 2 ½ tablespoons of Irish whiskey
- Prepare a large bowl of ice-water and set aside.
- Combine the milk, sugar, salt, vanilla bean paste and 1 cup of the cream in a medium saucepan. Heat over medium-high heat, stirring occasionally and bring to a simmer. Remove from heat and add instant coffee, and cocoa powder. Stir until smooth and set aside.
- Pour the remaining 1 cup of cream into a large bowl with a fine mesh strainer set over the top of the bowl.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour some of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Continue pouring until you have added all of the milk mixture, whisking the entire time.
- Return the mixture to the saucepan. Stir the mixture constantly over medium heat with a wooden spoon or a heatproof spatula, scraping the bottom of the pan as you stir. Continue cooking until the mixture thickens and coats the back of a spoon or spatula, about 2-3 minutes. (Or about 170-175°F.)
- Pour the custard through mesh strainer and stir it into the cream. Add the whiskey and stir the mixture until over your prepared bowl of ice water until completely cool.
- Add the Irish cream ¼ cup at a time until desired taste is achieved.**
* If you don’t have vanilla bean paste, substitute with 2 teaspoons of vanilla extract.
**I began with 2/3 cup of Irish cream, which apparently was not enough between nips of the real thing and spoonfuls of custard. I added 1/4 cup at a time until it tasted like Irish cream. You can add more or less depending on taste.
My rating: 5 stars: ★★★★★ 1 review(s)