Irish Cream Ice Cream Recipes

HOMEMADE IRISH CREAM RECIPE

Steps:

• To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)
• After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
• Stir the honey into your strained cream. Then stir in the Irish whiskey.
• Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
• Homemade Irish Cream Liqueur should be used within 2 months. If you won't use it within that time, I'd recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!

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.

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.

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.

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.