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My traditional dessert for St. Patrick’s Day dinner is Chocolate
Stout Cake, made with Guinness. The late Mr.
O-P had a specialty of his own in Bread
& Butter Pudding, that was out of
this world (Family members are still talking about it.). This year, I decided
to do something different and focus on Irish whiskey rather than stout. I came
across this recipe while attempting to thin out my collection of Gourmet
Magazines (Yet another futile 2021 attempt at organization.), and decided to
give it a try. It is so easy to make, and incredibly good! When drizzled on top
of coffee ice cream and topped with a couple chocolate covered espresso beans,
it is definitely a dessert to remember.
Irish Whiskey Caramel Sauce
Adapted from Gourmet Magazine
1 c. granulated sugar
1/4 c. water
6 T. Jameson Irish whiskey
1/4 c. heavy cream
1/4 t. kosher salt
Coffee Ice Cream
Melissa’s
Chocolate Covered Espresso Beans
Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved.
Boil without stirring, but washing down any sugar crystals with a brush dipped in
cold water, until syrup begins to turn golden, about 5 minutes. Continue to
boil, swirling pan occasionally, until syrup is a deep golden caramel.
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will
bubble up and steam and caramel will harden). Return pan to heat and simmer,
stirring, until caramel is dissolved and sauce is smooth. Cool to warm. Serve sauce over scoops of coffee ice cream and top with
chocolate espresso beans.
