Do I take requests? Oh I take them.....I take them as personal challenges. So when a friend of mine requested a flavor like this I was super excited. So excited that I made it AND named it after his dog. Yeah. That's just the kind of weirdo I am. Then I "borrowed" Milo's picture and put in on the blog. Get ready for internet fame, Milo. Don't let it go to your head, like that Grumpy Cat. I heard he's been hell to work with lately.
When you start bartending, you learn all the cool shots first. The "Irish Car Bomb" while terrifying in name is rumored to taste like...."a chocolate milkshake". I say rumored because there's no way that yours truly drops a shot of whiskey into a beer, and chugs it. Not gonna happen. It's just too much for me and unless you wanted to see me dance on a barstool to the song "Cecilia" by Simon and Garfunkel, I'll just stick to the clear liquor. I did another drop shot called a "Flaming Dr. Pepper" one time and...........geez.....anyone who was there that night can feel free to let me know what happened after.
That's why this baby is less "car bomb", and more......"car bump".
MIilo's Stout Beer Float or The Irish Car Bump
THEY'RE REALLY STARTING TO NOTICE US AT THE LIQUOR STORE AREN'T THEY? OH WELL, WE STILL NEED:
- a bottle of Guinness- You know I spelled that wrong 17 times before I just Googled it, right? And by Google I mean Jon will change it when he proof reads this. Thanks, Hon! (Player 2 note: You're welcome!)
- 3/4 cup of brown sugar- Because it hurts so good......but also because it adds a really nice richness to our syrup. FACT.
THE DAY BEFORE!!!---You are actually going to combine the above 2 ingredients and simmer them in a pan until the mixture is reduced by half. Then cool off and pop in the fridge overnight. It will get nice and thick for you. Hey man, delicious takes work sometimes.
- vanilla club soda- It exists. I'm not sure about year round, but this week instead of "Georgia Peach" it was there. Sad news for my margaritas, GREAT news for this recipe. If you can't find vanilla, use plain club soda or maybe birch beer if you like things a little sweeter. I'm sweet enough, though. FACT.
- whiskey bean ice cream- You COULD make it but if you just bought it from us you'd be done so quick. And you could sit on the couch and watch You Tube and just eat it out of the pint in your sweatpants and I won't judge you one bit Buddy. In fact.....I'll deliver it for you.......Seriously. We'll talk about it later. I'll hook you up.
IF YOU'RE GOING FULL ON PIONEER WOMAN:
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup sugar
- a medium to large sized bowl with 4 egg yolks, scrambled and afraid
- 1/2 cup of delicious whiskey- You started out with 2/3 of a cup before you cooked it down and chilled it for at least 4 hours. I just know you did.
- vanilla bean- Yeah. I can't help it. Vanilla bean just looks good in things and bonus...tastes amazing. Plus growing up that meant we got the good ice cream. You know that must have been a double coupon day. So cut it lengthwise, scrape out those beans and get ready for classy ice cream....with whiskey.
Custard Club isn't about winning or losing. It isn't about words......it's about rich and creamy custard!
The first rule of Custard Club is you do not talk about Custard Club....but the second, third, and fourth are:
- GET IT TOGETHER......no seriously. Making a custard is a bit involved and if you have everything near you, life will be way less complicated. Before you start, Get a big bowl. Put ice in it. Get another bowl and put it in the ice bowl. Like it's taking a little icy bath. Awww. Cute.
- ALSO....Get a fine mesh strainer and put it over the empty bowl. This will catch any mistakes that may happen when you introduce the eggs into the hot cream. It'll also catch any vanilla bean shrapnel we might not want in our smooth and creamy ice cream. (It's also a FANTASTIC mask in an impromptu kitchen fencing match. Tested and approved.)
- A WHISK and A LADLE....will also be used. You should probably grab a SPATULA for good measure. You know what? Grab two! Let's get real Food Network with it, shall we?
As always you can do the custard the day before but make sure you do it at least 6 hours before it goes into the machine.
- Pour your vanilla bean scrapings, sugar, cream and milk into a pot on med high and never stop whisking it. EVER. Okay. You can stop a little but just don't don't let it boil. We can only "steamy the creamy." This one gets weirder every week, no?
- Ladle the steaming cream mixture into the eggs while whisking to keep the eggs from cooking. I just sat here for a full minute debating whether or not sugary scrambled eggs would be the best breakfast or the worst. I mean, ketchup is basically tomato frosting right?
- Pour the eggs and cream into the pot and really get your whisk on.....still preventing the perils that will surly befall you if you let this boil........
- Test the custard's thickness by dipping a spoon into the custard and drawing a line in the back through it. If the line holds, you're good to go! Pour that through the mesh strainer just in case the "world's best breakfast" was accidentally created.
- Cool custard completely before covering its surface with plastic wrap and chill in the fridge for 6 hours. What....oh what.....could we do?
- You could play so much Resident Evil 4 "Mercenaries" that you and your Player 2 actually mistake your neighbor's boat motor for a chainsaw and jump 12 feet. Seriously.....a guy in the game.......who wears a bag on his head, I might add......has a modified double chainsaw. Who even does that? Home Depot? Ridiculous.
- Introduce the whiskey to the custard mix, but don't make it obvious. We don't want to them to know it's a fix up!......My apologies....These are the jokes that happen if you grow up watching 80's television.
- Toss the whole mix into the machine. Pop it on and for the next 10 minutes name all of the characters on "Family Matters". Did you forget Judy? Bet you did. I never do. Once you've listed both Stefan Urkelle and Little Richie the ice cream is probably done. Unfortunately this flavor requires a fair amount of freeze time. So be patient, put it in the freezer, and have some cookies tonight. It will be ready tomorrow.
- Good Morning! It's time for your breakfast float. Or you can wait. But again, no judgement. Get a frosty glass from your freezer and let's assemble this baby! Pour in the syrup and then add the soda water you've selected. Make sure you leave room for your scoop! Displacement.....I alway fight you....I always lose.
With a long spoon stir it up and taste it until it's to your desired sweetness. I did 4 heaping tablespoons, but I also used a pretty tall glass. So it kind of depends on you. But I know that you have it in you to figure it out. FACT.
- Scoop the whiskey ice cream into the soda. Now it's a float. BOOM. Literally. That process can be very messy. Maybe put your glass on a saucer or plate. I mean....I JUST washed the floors.
I love this recipe because as an artist you always love to take something everyone recognizes and make it yours. It's pretty much what we all do. And I do still consider myself an artist, I just get to eat my medium now. But I always scoop a large. Oh yeah. Combo ice cream/art joke. Deal with it.
Makes enough for 3-4 people, technically.
Makes enough for 2 people, realistically.
Makes enough for me, more than likely.