3/4 C heavy whipping cream
1 -2 Tbsp packed brown sugar, more to taste
½ tsp vanilla, more to taste
1 oz Baileys Irish cream, or to taste
1 shot Bushmill or your favorite Irish whiskey
1 small scoops of your favorite coffee ice cream
2 small scoops of your favorite vanilla bean ice cream
Dark brewed coffee, brew and let the coffee sit until it loses a little heat (or at room temperature or chilled for an “iced affogato”)
Garnish: Chocolate curls
Place the heavy whipping cream, brown sugar and vanilla into your mixer bowl and whip until it just begins to thicken, then pour in the Bailey’s Irish Cream and whip until soft peaks form. Taste and add more sugar, vanilla or Bailey’s as desired. Whip until thick – refrigerate until needed. Enough to generously top for 5-6 servings.
Drop the scoops of ice cream into a tall, heat proof glass or mug, alternating vanilla & coffee scoops.
Pour the shot of whiskey over the ice cream.
Pour the coffee into the mug, leaving about ½” at the top.
Spoon the Bailey’s Irish whipped cream onto the top of the mug and garnish with chocolate curls.