Okay so the Irish coffee was originally invented in Ireland in the 1940s to warm passengers who had just landed following a transatlantic flight, but it’s the summer and the mercury is most certainly rising.
This “poptail,” as the Boy’s Club refers to it, is a great idea for an adult summer treat with a little kick.
Yield: 10 ice pops (depending on the mold size)
2 1/2 cups (600 ml) strongly brewed coffee
3 tbsp (45 ml) brown sugar
1 cup (250ml) whipping cream
2 tbsp (30 ml) powdered sugar
4 tbsp (60ml) Irish whiskey
Stir the brown sugar into the hot coffee and dissolve completely. Set aside to cool.
Mix the powdered sugar with the cream and whip lightly with a balloon whisk. Do this for approx 2-3 minutes. The goal is to get some air into the cream, but we do not want to over beat it.
Pour the cream into the ice cream molds, filling each one-quarter of the way full. Freeze them for two hours.
Once the cream has set, add the Irish whiskey to the cooled coffee, stir and then slowly fill the remainder of the molds with the coffee.
Freeze for two hours (the coffee will be semi set, but not entirely frozen), and then insert your ice cream sticks into the center.
Freeze overnight and serve the next day.