Irish Ice Cream
Indulge in the luxurious creaminess of Irish Ice Cream, a decadent dessert infused with the unmistakable richness of Irish cream liqueur. This homemade treat combines a velvety custard base made with heavy cream, whole milk, and egg yolks, sweetened to perfection with granulated sugar and elevated with a splash of vanilla extract. The star of the recipe, Irish cream liqueur, adds a subtle boozy warmth and a hint of sophistication that takes this frozen delight to a whole new level. Perfect for St. Patrick’s Day celebrations or any special occasion, this ice cream is silky smooth and irresistibly flavorful. With simple yet indulgent ingredients, this recipe is easy to follow and yields six servings of creamy bliss. Pair it with chocolate desserts or enjoy it on its own for a memorable treat!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 0.5 cup Irish cream liqueur (e.g., Baileys)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not come to a boil.
In a separate medium bowl, whisk together the egg yolks and the remaining sugar (3/8 cup) until the mixture is pale and slightly thickened.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly, to temper the eggs. Then, gradually whisk the warmed egg mixture back into the saucepan with the remaining cream mixture.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon, about 5–7 minutes. Do not let it boil.
Remove the custard from the heat and stir in the Irish cream liqueur, vanilla extract, and a pinch of salt. Mix well to combine.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, and let it cool to room temperature. Cover the custard with plastic wrap, pressing the wrap directly onto the surface, and refrigerate for at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2–4 hours or until firm. Serve and enjoy!
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 195.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 492 mg | 38% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
