Irish Cream Ice Cream Recipes

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.

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.

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.

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.

Steps:

• Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes.
• Remove the vanilla bean pod from the milk/cream mixture and discard.
• Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey’s, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
• . Process custard according to the ice cream machine manufacturer’s directions. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze. Remove from freezer about 15 minutes before serving.

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.