Whiskey Cream Liqueur Ice Cream
Indulge in the luxurious, velvety richness of Whiskey Cream Liqueur Ice Cream—a boozy, grown-up twist on classic homemade ice cream. This irresistible recipe combines creamy heavy cream, rich egg yolks, and a splash of whiskey cream liqueur, like Baileys, for a luscious dessert with a hint of warmth and sophistication. The custard base is gently cooked to silky perfection, infused with real vanilla and a pinch of kosher salt to balance the sweetness, before being churned into a smooth, decadent treat. Perfect for entertaining or a special night in, this no-fuss ice cream recipe will quickly become your go-to for an indulgent dessert that’s as easy to make as it is to enjoy. Serve it plain or alongside a steaming brownie or slice of pie for a dessert that wows.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 0.33 cup Whiskey cream liqueur (e.g., Baileys Irish Cream)
- 2 teaspoons Vanilla extract
- 0.125 teaspoon Kosher salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Meanwhile, in a medium mixing bowl, whisk the egg yolks and the remaining granulated sugar together until the mixture is pale and thick.
Gradually pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Repeat this process with 1-2 more ladles of hot cream.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or a heatproof spatula, until the custard thickens and coats the back of the spoon. This will take about 5-7 minutes.
Remove the saucepan from the heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Stir in the whiskey cream liqueur, vanilla extract, and kosher salt until fully incorporated.
Cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions, usually 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scoops of the decadent whiskey cream liqueur ice cream and enjoy responsibly!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 31.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 87 mg | 2% | |
*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.
