Whiskey Cream Liqueur Ice Cream Recipes
IRISH CREAM LIQUEUR RECIPE
Making Irish cream from scratch is super easy and it's delicious. Get the basic recipe with Irish whiskey and find tips for adapting it to your taste.
Provided by Colleen Graham
Categories Cocktail
Time P1DT5m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a blender , combine all of the ingredients.
- Blend on high for 20 to 30 seconds, or until smooth.
- Pour into a bottle using a funnel and seal tightly. Place in the refrigerator to chill for at least 1 day before using.
Nutrition Facts : Calories 175 kcal, Carbohydrate 18 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, Sodium 43 mg, Sugar 18 g, Fat 7 g, ServingSize 4 1/2 cups (18 servings), UnsaturatedFat 0 g
HOMEMADE IRISH (WHISKEY) CREAM
This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.
Provided by Alisa Andersen
Categories World Cuisine Recipes European UK and Ireland Irish
Time P1DT5m
Yield 8
Number Of Ingredients 6
Steps:
- Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 57.4 mg, Fat 15.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 73.8 mg, Sugar 26.8 g
WHISKEY CREAM LIQUEUR ICE CREAM
I took this recipe from a free leaflet the I picked up in Sainsburys some time ago and only got round to making it yesterday. I used a shops own brand Whiskey Cream Liqueur; but "Heather Cream" a Scottish liqueur or Baileys could be used; and it was great. Would go great with hot home made mince pies in the Christmas season. If you don't have an ice-cream maker pour the mixture into a freezer proof container, cover and place in freezer for 1 hour. Remove from the freezer and break up the mixture with a fork until it is "mousse" like to prevent ice crystals forming. Freeze again for a further hour and repeat the process, then freeze until solid. Remove from the freezer a few minutes before serving.
Provided by Lou van
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved.
- Bring to the boil and simmer for 5 minutes then set aside to cool.
- In a medium bowl, stir the liqueur into the mascarpone until smooth.
- Gradually incorporate the cooled sugar syrup and cream.
- Pour the mixture into an ice-cream maker and follow maufacturers instructions.
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