Martha Stewart Living Radio: The Radio Blog

MilkMade Delivers Irish BOOM Ice Cream in Honor of St. Patty's Day

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MilkMade's Irish BOOM

When I think of St. Patrick's Day-themed food, there are two things that come to mind: Irish Soda Bread and Corned Beef and Cabbage. Rather than re-hash the same recipes we discuss each year on this festive day, we thought we'd take a slightly different approach on "Living Today." Diana Hardeman, owner of MilkMade Ice Cream, joined us to share her recipe for Irish BOOM, a Guinness-flavored ice cream with an Irish cream caramel swirl. Pretty sure I'm going to bypass the CB & C and go right for the ice cream. Anyone want to join me?

In addition to sharing this deadly flavor with us, Diane chatted about how MilkMade came to be and offered some helpful tips for anyone looking to start a small business. MilkMade is a handmade ice cream company that hand delivers pints through a curated membership model. Using local ingredients, they craft two unique flavors each month. Past flavors include Black Hearts Party, a super dark chocolate ice cream with chocolate chips, made with Mast Brother's 90% Dominican Republic chocolate, and Real Pistachio, real organic Turkish pistachio ice cream.

Huge thanks to Diane for sharing her ideas and recipe with us today. To make your own Irish BOOM, follow the instructions below.

Irish BOOM

For the Guiness Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
Pinch salt
4 egg yolks
24 ounces Guinness

For the Irish Cream Caramel Swirl:
2 cups sugar
1 2/3 cups heavy cream
2 tablespoons Irish Cream

1. For the Guiness Ice Cream: In a medium saucepan, bring Guinness to a simmer until it reduces to about 6‐8 ounces.
2. In another medium saucepan, warm milk, half of the cream, sugar, and salt. In a separate medium bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring about one third of the hot cream mixture into the yolks, whisking constantly. Then pour the warmed egg yolks into the remaining cream mixture in the medium saucepan. Cook custard over low heat, stirring constantly and scraping the bottom of the saucepan with a wooden spoon. The custard is ready when it reaches 160 degrees F or when it coats the back of the spoon.
3. Strain the mixture into a medium bowl set over an ice bath. Add the remaining cream and the Guinness reduction to the custard. Refrigerate the custard over night, or for at least 8 hours. Freeze in an ice cream machine according
to the manufacturer’s instruction. Add Irish Cream Caramel Swirl at the end of the churn to incorporate throughout the ice cream, or as a topping when serving.
4. For the Irish Cream Caramel Swirl: In a medium saucepan, cook sugar over medium heat, swirling the pan occasionally. When sugar becomes dark amber, remove from heat and quickly and carefully add the cream. Return to heat and allow any caramelized chunks to dissolve and become evenly incorporated. Add Irish cream liqueur to taste.

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