FROZEN IRISH CREAM
A quick and easy treat! This yummy frozen coffee drink is for adults only. I discovered this by accident after making original Irish cream on St. Patrick's Day! Top with whipped cream and chocolate syrup if desired.
Provided by Diane Cullum
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Blend ice cubes, coffee, and Irish cream in a blender until smooth and creamy.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 41.2 g, Fat 0.3 g, Protein 0.1 g, Sodium 7.8 mg, Sugar 37.6 g
IRISH CREAM FROZEN CUSTARD
A uniquely flavored and creamy take on ice cream.
Provided by Endeavour
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 4h25m
Yield 24
Number Of Ingredients 11
Steps:
- Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
- Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
- Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
- Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 31.5 g, Cholesterol 56.5 mg, Fat 5.9 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 84 mg, Sugar 30.6 g
IRISH BROWN BREAD ICE CREAM
Categories Milk/Cream Dairy Dessert St. Patrick's Day Frozen Dessert Strawberry Summer Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
- Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.
- Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour.
- Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve.
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