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Recipe of the Week: Irish Triple Hit Sundae


When thinking of St. Patrick’s Day most people think of the color green, leprechauns, shamrocks, 4- leaf clover, luck, and drinking. To celebrate all the great Irish beverages out there we made what we like to call the Irish Triple Hit Sundae. The Dark Chocolate Stout Ice Cream is dark, rich and creamy. The stout is in perfect harmony with the chocolate, instead of competing it brings out all the best of the chocolate making a incredible full flavor ice cream. The ice cream is topped with a smooth and sweet Whiskey Caramel Sauce and finished with a cloud of Irish Whipped Cream. All the alcohol can be subbed out, but you would be missing out on a delicious layer of flavors. Enjoy our toast to St. Patrick’s Day with this rich and creamy dessert.

Melting but still delicious Irish Triple Hit Sundae

Irish Triple Hit Sundae
Dark Chocolate Stout Ice Cream
Whiskey Carmel Sauce
Irish Whipped Cream

Dark Chocolate Stout Ice Cream
1 cup dark or bittersweet chocolate, chips or chopped
1 cup heavy cream
2 1/2 cups half and half
1 bottle stout beer (we used Guinness)
½ cup sugar

In a small sauce pan simmer the beer until reduced by three-fourths. Set aside.

In microwave safe bowl, heat heavy cream for 1-2 minutes until just simmering. Add chocolate chips and let sit for 2 minutes. Whisk cream and chocolate together until smooth. Add half and half, sugar and beer reduction stirring until completely mixed. Cover and chill 6 hours or overnight (the colder the better).

Pour into mixture into ice cream maker and freeze according to manufactures recommendations.

Tips- Beer can be omitted or can be substituted with strong coffee or espresso if you want to omit the alcohol. However, almost all the alcohol content is cooked out. Mini-chocolate chips or nuts could me mixed in for added flavor and texture.


Whiskey Caramel Sauce

Whiskey Caramel Sauce

1 cup sugar
1 cup water
1 cup heavy cream
3 tablespoons Irish whiskey (we used Jameson)

In sauce pan add sugar and half of the water. Bring to a boil and cook without stirring until sugar is completely dissolved and mixture reaches a caramel color. Watch it carefully it will burn quickly. Remove from the heat and add the rest of water while stirring constantly (caution it may splatter). Next using a whisk mix in heavy cream and whiskey. Let cool before serving.

Tip – If after you add cream you find the mixture is not dark enough for your liking you can return it to the heat and cook for a minute or 2 more to darken the caramel. Again, watch it carefully, it will burn quickly. Whiskey exchanged form 2 teaspoons of vanilla extract if you would like to omit the alcohol.

Irish Whipped Cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 tablespoon Bailey’s Irish Cream

In large stainless steel bowl whip all ingredients on high until they form stiff peaks. Serve or refrigerate immediately.

Tip- Irish cream can be exchanged for 1 teaspoon of vanilla extract if wishing to avoid the alcohol.