Irishicecream Recipes

IRISH CREAM ICE CREAM

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.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

HOMEMADE IRISH CREAM

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.

IRISH CREAM LIQUEUR II

Steps:

• Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
• Pour mixture into three 750-ml bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well; serve in small glasses over crushed ice.

SEMI-HOMEMADE IRISH CREAM

Steps:

• In the container of an electric blender, combine cream, evaporated milk, condensed milk, whiskey, chocolate syrup and coffee; process until smooth. Let chill for at least 4 hours before serving.

BAILEYS IRISH CREAM ICE CREAM

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.

EASY IRISH CREAM

Steps:

• Pulse first 6 ingredients in a blender until smooth. Stir 1-2 tablespoons into a mug of hot coffee, or pour coffee and cream over ice.

IRISH ICE CREAM

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.