It’s no secret that going to Ireland is on our Bucket List! Seeing Rachel Gaffney’s REAL Ireland however, is on the very TOP of that list! You may have seen her in Gourmet,  Martha Stewart Living or in syndication on Hulu, ATT Uverse, AOL, and foodie sites such as iFood. However, her passion and her love for her homeland of Ireland really takes center stage in conversation, the stories she shares, the mouth watering recipes she prepares and her vast knowledge of all things Irish.

By way of County Cork, now living in Texas, Rachel epitomizes the traditional-meets-contemporary approach to Irish recipes and foods shared by The Irish Kitchen. We’re excited to share a couple of her favorite recipes (and surely to be ours) for Apple Irish Whiskey Tarts with a side of Homemade Brown Bread Ice Cream.

APPLE & IRISH WHISKEY TARTS 

Pastry

• 6 Tblsp  cold unsalted Kerrygold Pure Irish Butter, cut into 1/2 inch chunks
• 1 cup all purpose flour
• 1/4 tsp  salt
• 3 to 5 teaspoons iced water

In a food processor, whirl together flour and salt. Add butter, pulsing until the mixture resembles coarse meal. Add water 1 teaspoon at a time, process just until dough clumps together and begins to form a ball.

It is best to make this pastry in advance to allow it to rest. Keep in a plastic bag in the refrigerator for at least 30 minutes. Make sure to wait until the pastry is at room temperature before rolling out.

Filling

• 4 large granny smith apples , peeled and diced
• 2 Tblsp sugar
• 1 cup heavy whipping cream
• 3 egg yolks
• 4 Tblsp sugar
• 1 Tblsp Irish whiskey

Preheat oven to 400°F

Begin by preparing your tart tins. Lightly butter each one, dust with flour and remove any excess flour. Set tins aside.

Line four individual tart tins with the pastry. Then add the apple and 2 tablespoons of sugar to sweeten. In a small saucepan warm the cream.

Beat the egg yolks and  4 tablespoons of sugar together. Stir in the cream and whiskey. Divide the cream mixture into each tart.  Bake tarts for 25-35 minutes.

BROWN BREAD ICE CREAM

ICE CREAM

• 1 cup milk
• 1/2 cup sugar
• 2 eggs
• 2 cups heavy whipping cream
• 2 cups brown bread crumbs
• 1/2 cup soft brown sugar

Preheat oven to 425 degrees.

Combine bread crumbs and brown sugar together. Sprinkle on a baking sheet and bake in preheated oven for 10 minutes or until sugar has caramelized. Take care not to burn.

Remove from oven and cool.

Warm the milk in a small pan.  In a separate bowl whisk the eggs and the sugar.

Slowly add the warm milk, making sure you continue to whisk.

Return the mixture back into the saucepan heating slowly and stirring until thickened, like a custard. It is important to not allow this to boil. Place the mixture in a bowl and allow it to cool.

Whip the cream until it has doubled in volume. Gently fold this into your cooled custard like mixture.

Next follow instructions for your ice cream maker.

Halfway through the process, gently add in your bread crumb mixture. Remove and freeze until read to serve.