Irish Ice Cream Recipes
IRISH CREAM ICE CREAM
I LOVE Irish cream ice cream, so when I got my own ice cream maker I went looking for a recipe to duplicate it. To my horror after an extensive search of the internet I could only fine one, and it was WAY to large for my 2-quart maker. So I came up with one of my own. The result was a surprisingly good substitute for the expensive brand! Because of the liqueur it takes a bit longer to harden than the recipes without liqueur, but the wait is worth it!
Provided by Brandee Dent
Categories World Cuisine Recipes European UK and Ireland Irish
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together half-and-half, white sugar, and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.
- Stir heavy cream and vanilla extract into the mixture until smooth.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
- About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.
- Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 4 hours.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 18.7 g, Cholesterol 52 mg, Fat 14.5 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 26.2 mg, Sugar 16.3 g
IRISH ICE CREAM
Make and share this Irish Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h37m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small, heavy saucepan over medium heat, bring the liqueur to a simmer.
- Cook until the liqueur is reduced to about 1/2 cup (about 5-7 minutes); the liqueur will appear thicker and slightly syrupy; set aside.
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
- In a heavy saucepan, bring the milk to a simmer.
- Slowly beat the hot milk into the egg/sugar mixture.
- Pour entire mixture back into the saucepan and put over low heat.
- Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble).
- Remove pan from heat and pour hot mixture through a strainer into a large clean bowl.
- Allow mixture to cool slightly.
- Mix in the reduced liqueur, cream, and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard.
- Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- The ice cream will be soft but ready to eat.
- For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours.
Nutrition Facts : Calories 513.5, Fat 36.8, SaturatedFat 21.8, Cholesterol 329.9, Sodium 78.3, Carbohydrate 40.1, Sugar 33.7, Protein 7
BAILEYS IRISH CREAM ICE CREAM
Mmmm! I've always loved Hagen Daazs' Baileys ice cream, and when I found a deal on an ice cream maker, this was a recipe I needed to try! Modified from a recipe I found here that needed tweaking.
Provided by MummaKat
Categories Ice Cream
Time 35m
Yield 1 tub
Number Of Ingredients 7
Steps:
- Whisk eggs for 2 minutes until light and frothy.
- Add the sugar a little at a time whisking thoroughly until combined in between each addition.
- Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
- Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
- Serve immediately, or pack in a container and freeze.
Nutrition Facts : Calories 2035.2, Fat 113.7, SaturatedFat 67.2, Cholesterol 740.8, Sodium 700.9, Carbohydrate 225.9, Fiber 2.1, Sugar 208.6, Protein 35
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