Irish Cream Ice Cream with Guinness Hot Fudge

Oh.  My.  Lanta.

This is amazing.



Irish Cream Ice Cream with Guinness Hot Fudge

Irish Cream Ice Cream
(adapted from Scoop Adventures)

1 1/4 cup Irish Cream
2 cups whole milk
1 tbsp cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
1/8 cup corn syrup
1/2 tsp vanilla
1/8 tsp salt



Guinness Hot Fudge

12 oz. dark chocolate, melted in a double boiler
6 tbsp unsalted butter
1 12oz. stout beer
2/3 cup sugar
2/3 cup corn syrup
1/4 tsp vanilla
Pinch of salt


Bring irish cream to a boil over medium heat.  Reduce heat and simmer until the volume is halved.

Combine cream, milk, sugar and corn syrup in a large sauce pan and bring to a boil for 4-5 minutes. Whisk in the cornstarch off the heat.  Return to heat and boil for an additional 1-2 minutes.

Pour the hot milk mixture into a large bowl.  Add vanilla and salt and place the bowl in an ice water bath, stirring occasionally until it cools.  Add the Irish Cream.

Chill mixture overnight.  The use and ice cream maker to freeze the mixture.

For the hot fudge, reduce the stout beet in a saucepan by half.  In a separate bowl, combine sugars, e, flour, salt and butter.  Pour mixture into the reduced stout and cook on medium heat. Boil for 5 minutes.  Remove from heat, stir in chocolate and vanilla.  Let cool completely.

Pour over ice cream.