Evolve Irish Skillet Cookie Full Recipe

Irish Cream ice cream

1. In a medium bowl add the sweetened condensed milk, Irish cream and salt, whisking to combine. Set aside until needed
2. In a large bowl whisk the whipping cream until soft peak stage
3. Add in the Irish cream mixture, folding gently so as not to deflate the whipped cream
4. Pour into a freezer-proof container and freeze for at least 5 hours, or overnight, until the ice cream has set. Keep in the freezer until ready to serve

Caramel sauce

1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat, swirling the pan until the sugar melts. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
4. Once well combined, add the whiskey, and whisk to combine. Return to a medium heat and cook for a further minute, stirring constantly. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely

Skillet cookie

1. In a pan combine the porter stout and 1/4 cup brown sugar. Heat over a medium heat and reduce until 1/3 cup remains. Remove from heat and set aside to cool fully
2. Preheat your oven to 375 degree F. Heat a 10″ cast iron skillet in the oven while making the cookie batter
3. In the bowl of a stand mixer, combine the butter, white sugar, remaining brown sugar and bacon fat, beating until well creamed, pale and fluffy
4. Add in the eggs one at a time, beating to combine thoroughly before proceeding. add in the vanilla extract and cooled porter stout syrup, beating until uniform in color and well combined
5. Dissolve the baking soda in the hot water and add to the batter along with the salt, stirring to combine
6. Add in the flour and milk powder, stirring to combine well. Finally fold in the chocolate chips
7. Carefully remove the hot skillet from your oven, and melt the butter in it, swirling it to coat the bottom and sides of the skillet. Add the cookie batter and carefully spread it out using a spatula or spoon to fill the skillet
8. Return the filled skillet to the oven and bake for 20-22 minutes until cookie is deep golden brown color
9. Remove from oven and allow to cool to serving temperature