Irish Coffee Popsicles

• Baking & Spices

  • 1 1/4 cup Sugar
  • 1 Vanilla bean

• Drinks

  • 2 cups Coffee

• Dairy

  • 2 tbsp Baileys irish cream
  • 2 cup Heavy cream

• Frozen

  • 1 Popsicle molds
  • 1 Popsicle sticks

Found on feastandwest.com

Description

Ingredients

• 1 cup heavy cream, milk or half-and-half
• 1/4 cup sugar
• 1 vanilla bean
• 2 cups brewed, cold coffee
• 1 cup sugar
• 1 cup heavy cream, milk or half-and-half
• 2-3 tablespoons Baileys Irish Cream
• popsicle molds
• popsicle sticks

Directions

• Wash and thoroughly dry popsicle molds. Set aside.
• In a large bowl, stir together cream and sugar until sugar has dissolved. Add vanilla bean and let the vanilla infuse in the cream for 2 to 4 hours.
• Remove bean. Distribute vanilla cream mixture evenly among 10 popsicle molds. Freeze 2 to 4 hours, until set. (You can skip the popsicle sticks this time around.)
• In a large bowl, stir together coffee and sugar until sugar dissolves. Remove molds from the freezer. Into the molds, pour a thin layer of coffee over the cream layer. (You should still have a lot of coffee remaining for the third layer.) Add popsicle sticks. Freeze 2 to 4 hours.
• Meanwhile, add your choice of milk, cream or half-and-half to the coffee mixture. Refrigerate until ready to make the third layer.
• Remove molds from the freezer. Into the molds, fill almost-to-the-top with the coffee cream mixture. Freeze 2-4 hours, until set and ready to eat.
• To remove popsicles from molds, hold the molds under lukewarm water until popsicles come free. Store in molds or zip-lock bags for up to 3 weeks.