This is what happens when you have more cookie dough than you know what to do with. My mom recently gave me tub of oatmeal raisin cookie dough — you know, the kind sold for fundraisers. So I chose to throw some vanilla ice cream in the mix and make an oatmeal raisin ice cream sammich. Needless to say, it was simply scrumptious! I foresee many of these in the near future.
Hope you all had a nice St. Patrick’s Day (and aren’t dealing with hangovers)! In honor of this country’s favorite drinking holiday and per the boo-ski’s request, I decided to try Cupcake Rehab‘s recipe for Guinness Ice Cream Floats with Whiskey Caramel. I’m not the hugest fan of Guinness, but the ice cream definitely softens the punch and the whiskey caramel is so good I found myself eating it alone, by the spoonful. Here’s what I did to make it.
Vanilla ice cream
Guinness Irish stout
1 1/2 cups granulated sugar
1/3 cup water
1 1/4 cups whipping cream
1/2 teaspoon pure vanilla
3 tablespoons Irish whiskey or bourbon
I started by making the whiskey caramel first. In one quart saucepan, heat 1 1/2 cups of granulated sugar (I used about a third a cup of granulated sugar and the rest brown sugar because I ran out) and the water over medium-high heat until bubbles form and mixture is simmering. Occasionally lift the saucepan from the heat and gently swirl mixture (DO NOT STIR) while sugar is heating. In about 10 minutes, sugar will start to caramelize. Simmer until mixture is a rich, dark amber color. Reduce heat to low. Stir in whipping cream with whisk until mixture is blended and smooth. Remove saucepan from heat; pour sauce into heatproof jar or bowl. Stir in vanilla and tablespoons whiskey (I used my tried and true: Jameson). Refrigerate until serving time (the sauce will thicken as it cools).
Then I placed two scoops of vanilla ice cream into a glass, then poured a bit of Guinness and topped it with two more scoops of ice cream. My last step was to drizzle on the whiskey caramel.
Lessons learned: As you can see, the whiskey caramel was a wee bit runny. Next time I’ll make sure I have plenty of granulated sugar on hand and maybe throw the jar of whiskey caramel into the freezer to make it thicken faster.
As you may recall, exactly two months ago I tried my hand at a Key lime pie to some not-so-stellar results. “If at first you don’t succeed, try try again” was the mantra I had in mind when it gave it another go. And I’m glad I did because this pie is a tart little slice of heaven! Read all about my first attempt here.
You can’t always knock it out of the park your first go ’round. Case in point: my attempt at making a Key lime pie. The recipe is simple enough, but I think it was my sub-par choice of ingredient that led me astray.
3 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh (preferable) or bottled Key lime juice (about 24 to 30 Key limes)
1 9-inch graham cracker crust
Sweetened whipped cream (for garnish)
Preheat oven to 350 F. Mix egg yolks, sweetened condensed milk and Key lime juice. Pour the lime custard into the prepared graham cracker crust. Bake about 15 minutes until filling has barely set. Remove from oven and let slowly cool until it is room temperature. Refrigerate. Place the Key lime pie in the freezer about 15 to 20 minutes before serving time. Slice and serve with a large dollop of whipped cream.
Lessons learned: While combining the yolks, condensed milk and lime juice, I noticed that the filling wasn’t as thick as it should have been. I think it’s because I bought an off-brand condensed milk that was runny. Next time, I’ll stick with the tried and true Carnation brand. To compensate for the liquid-y consistency of the filling, I placed the pie in the freezer for several hours. It proved to be a temporary solution, however, as the custard began to melt like ice cream while photographing the slice I had cut out. Also, for future reference, I eventually would like to invest in a handheld mixer to speed things up and ensure an even blend of ingredients.
I love my sweets, Key lime pie included, so I will definitely try again on this recipe.