Kerrygold Irish Cream Liqueur Ice cream with shortbread crumbs and chocolate fudge
Summer time is ice age! This is as simple as logical! What could be nicer than a delicious, creamy ice cream on a hot summer day? Sure, varieties like vanilla, straciatella or chocolate always go. Today I have a very decadent treat. There is a stunningly creamy and intense Kerrygold Irish Cream Liqueur ice cream with shortbread crumbs and chocolate fudge !
The ice cream is made up of three components, and each of them is an awesome one : Irish Cream Liqueur Ice cream based on a creamy vanilla ice cream. The ice comes out completely without eggs and is wonderfully soft and portionable by the alcohol from the Kerrygold Irish Cream. However, it melts accordingly fast, so you have to hurry up with the eating! Do you already know the Kerrygold Irish Cream Liqueur? At least since my trip to Ireland, I've discovered it for myself and find that it can also cook wonderfully.
The second component consists of crunchy biscuit crumbs. But not from some stale biscuits. No, this is freshly baked, original Irish shortbread with lots of Irish butter. And do not worry: the ice cream is just a bit of it, so there is enough to snack on.
And the third component adds another ingenious creamy chocolate note: a wonderful slow-flowing, ultra-chocolate fudge. This is lightning fast and gives the Irish Cream sundae the finishing touch. All three components together in a cup combine to create an ingenious flavor composition. Perfect as a summery dessert! Have fun trying and copying - melted the whole also tastes as an ice-cold drink excellent.Refrigerate for at least 2 hours in the refrigerator, then place in the ice cream maker and mix according to instructions for use in about 50 minutes to a creamy ice cream. Place in a freeze-proof tray and place in the freezer again for at least 2 hours.
Preheat the oven to 160 ° C hot air (circulating air). Lay out a baking sheet with parchment paper. For the shortbread, whip up the soft butter with the sugar until the sugar has dissolved. Gradually add the flour and stir briefly. Quickly knead with cold hands to a smooth dough. Spread the dough evenly on the plate and roll out or press down with your hands. This can be uneven, the shortbread will crumble later anyway. Bake in a hot oven for about 30-40 minutes until the shortbread is golden brown and crispy. Allow to cool completely, then cut into coarse crumbs. Keep in an airtight box.
For the chocolate fudge sauce, place sugar, cocoa powder, syrup and cream in a saucepan, mix thoroughly and bring to a boil, stirring constantly. Simmer gently for 2-3 minutes until the sauce thickens. Remove from heat and stir in the butter. Then transfer to a clean rinsed glass. Store in a refrigerator and heat before use to warm the sauce.
The ice cream remains portionable and creamy in the freezer and should be served directly after serving, as it melts quickly. Caramel syrup is available in the supermarket at the spreads. The amount is at least 8 portions, The shortbread crumbs and the fudge sauce will definitely be left behind.
This post was created in cooperation with Kerrygold Irish Cream Liqueur. Thank you for the nice cooperation!