I decided to make some Jameson Irish Whiskey-Vanilla Ice Cream and Chocolate-Espresso Syrup as a special Father's Day treat for my sweet husband Carl, but any store bought ice cream, coffee flavored or vanilla, and chocolate syrup will do. I've included both recipes below should you choose to make your own.
Espresso Milkshake with Whipped Cream, Chocolate-Espresso Syrup and Pecans
Espresso Milkshake with Whipped Cream, Chocolate-Espresso Syrup and Pecans
by Lori
3 cups Jameson Irish Whiskey-Vanilla Ice Cream
3 shots espresso - I used Southern Pecan Flavored Blend coffee
3/4 cup 2% milk
3 cups Jameson Irish Whiskey-Vanilla Ice Cream
3 shots espresso - I used Southern Pecan Flavored Blend coffee
3/4 cup 2% milk
8 ounces heavy cream for garnish (whip it good!)
Chocolate-Espresso Syrup (for garnish), recipe below
1/4 cup chopped pecans (for garnish)
In blender add ice cream, espresso and milk, then blend until smooth. Pour into your favorite glass and garnish with whipped cream, a drizzle of chocolate syrup and chopped pecans…yum!
Chocolate-Espresso Syrup:
1 shot Southern Pecan espresso
1 cup Ghirardelli Milk Chocolate Chips
In a small sauce pan add 1 shot espresso and chocolate chips. Melt and thicken over low to medium heat, stirring frequently until it resembles a thick syrup, careful not to burn. This takes about 30 minutes to reduce, DO NOT boil. Let cool before use and drizzle as needed.
Jameson Irish Whiskey-Vanilla Ice Cream:
4 cups half & half
Chocolate-Espresso Syrup (for garnish), recipe below
1/4 cup chopped pecans (for garnish)
In blender add ice cream, espresso and milk, then blend until smooth. Pour into your favorite glass and garnish with whipped cream, a drizzle of chocolate syrup and chopped pecans…yum!
Chocolate-Espresso Syrup:
1 shot Southern Pecan espresso
1 cup Ghirardelli Milk Chocolate Chips
In a small sauce pan add 1 shot espresso and chocolate chips. Melt and thicken over low to medium heat, stirring frequently until it resembles a thick syrup, careful not to burn. This takes about 30 minutes to reduce, DO NOT boil. Let cool before use and drizzle as needed.
Jameson Irish Whiskey-Vanilla Ice Cream:
4 cups half & half
1 cup brown sugar (split into two half-cup portions)
4 egg yolks
4 egg yolks
3/4 to 1 cup Jameson Irish Whiskey
2 cups heavy cream
1 teaspoon vanilla
1 candy thermometer
In a medium sauce pan combine your half & half and 1/2 cup brown sugar. Heat to 170°F and set aside.
In a medium glass bowl add egg yolks and the other 1/2 cup brown sugar, whip until creamy with a fork. Next, temper the yolks by very slowly pouring and whisking the half & half mixture into the yolks and sugar mixture. Return to the medium sauce pan and heat to 185°F. Remove from heat and add the Jameson Irish Whiskey, heavy cream and vanilla, and let sit for 10 minutes, stirring occasionally so that a skin doesn't form on top.
Place in an ice bath and into the refrigerator until nice and cold. Pour into an automatic ice cream machine and let churn until nice and thick….now you're ready to make your milkshake.
Enjoy!
2 cups heavy cream
1 teaspoon vanilla
1 candy thermometer
In a medium sauce pan combine your half & half and 1/2 cup brown sugar. Heat to 170°F and set aside.
In a medium glass bowl add egg yolks and the other 1/2 cup brown sugar, whip until creamy with a fork. Next, temper the yolks by very slowly pouring and whisking the half & half mixture into the yolks and sugar mixture. Return to the medium sauce pan and heat to 185°F. Remove from heat and add the Jameson Irish Whiskey, heavy cream and vanilla, and let sit for 10 minutes, stirring occasionally so that a skin doesn't form on top.
Place in an ice bath and into the refrigerator until nice and cold. Pour into an automatic ice cream machine and let churn until nice and thick….now you're ready to make your milkshake.
Enjoy!
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