I am a firm believer that Irish Car Bombs are way better in theory than in practice. I mean, really, who can actually chug an entire pint of Guiness?!? Not me! Instead, here is a leisurely decadent way to enjoy your Guinness and Baileys–in an ice cream float! Smooth, velvety Guiness poured over a scoop (or two) of cold, rich, creamy Baileys ice cream with a gooey, slightly minty, fudge ripple, studded with mint cookie crumbles. Now that’s what I call a car bomb! I think the Irish would be proud. I also prefer my car bomb in cupcake form–click here for the recipe.
Car Bomb Floats (ice cream adapted from Katie at the Kitchen Door) (Difficulty-Intermediate; Makes 4-6 floats)
- 1 1/4 c. Bailey’s, divided
- 1 1/2 c. organic whole milk
- 1/3 c. organic honey
- 2/3 c. whole irish cream flavored coffee beans
- 1 tsp. instant coffee
- 1/8 tsp. salt
- 1 1/2 c. organic heavy cream
- 5 organic cage free egg yolks
- 2 c. Newman’s mint flavored O’s, divided
- 4-6 pints of Guiness or preferred stout
Make the Ice Cream:
Add whole milk, honey, coffee beans, instant coffee, salt, and 1/2 c. of heavy cream to the medium saucepan Stir briefly to combine ingredients. Heat over medium-low heat, stirring occasionally, just until the milk begins to simmer. Remove from heat, cover, and set aside for 1 hour, to allow the coffee beans to steep.
Meanwhile, pour 1/2 c. of the Bailey’s into a medium, heavy bottomed saucepan. Heat over medium heat until simmering gently. Simmer for 10 minutes, stirring occasionally, until the Bailey’s is reduced by half. Pour into a bowl and set aside.
In a food processor, pulse 1 1/2 cups of the Newman O’s until they are fine crumbs. Add 1/2 c. of the Bailey’s and pulse until a thick paste is formed. Scrape into a bowl and set aside.
After the hour has passed, gently rewarm coffee-milk until hot to the touch, but not simmering. In a medium bowl, thoroughly whisk together the egg yolks. In a large bowl, pour remaining 1 c. of cream, set a large mesh sieve on top, and set aside. Carefully pour the hot coffee-milk mixture over the eggs, whisking vigorously as you do so, to temper the eggs. Still whisking, pour the egg and milk mixture back into the saucepan and cook for 5-10 minutes until the mixture has thickened enough to coat the back of a spoon, stirring constantly (a wooden spoon works better than a whisk here) to keep the eggs from scrambling and frequently scraping the bottom.
When the custard has thickened, pour through the mesh sieve into the remaining cream, to strain out the coffee beans and any cooked egg bits. Discard beans. Stir the cream and coffee custard together, then add the remaining 1/4 c. of Bailey’s, as well as the 1/4 c. of reduced Bailey’s syrup, and stir to incorporate. Cover the bowl with plastic wrap, and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Process the chilled custard according to ice cream maker instructions. As the mixture churns, place a 9×13 pan in the freezer. Microwave the chocolate fudge ripple (Bailey’s and cookie mixture) for 30 seconds and stir, just to make it spreadable (don’t let it get too hot!). Crush the remaining 1/2 cup of Newman O’s with a rolling pin or meat pounder. When the ice cream is finished churning, spread it into the pan. Dot the top with the fudge ripple mixture, then use a spatula to quickly but gently fold it in to the ice cream. Stir in the cookie crumbles. Cover with plastic wrap and freeze until firm, at least 1 hour.
Make the floats:
Add two or three small scoops of ice cream to a frosted glass. Pour 1-2 cups of Guinness over and devour with a spoon!