Irish Cream Ice Cream

Two tablespoons of Irish cream liqueur might not seem like a lot, but it is perfect amount to flavor this homemade ice cream.

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  • Servings: 4 cups

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  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 cups half-and-half
  • 2 tablespoons Irish cream liqueur
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

How to make this recipe

  1. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with the granulated sugar until pale, about 3 minutes.

  2. In a medium saucepan, combine the half-and-half, liqueur and brown sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a slow, steady stream.

  3. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 5 minutes; don’t let it boil. Pour the custard through a fine-mesh strainer into the bowl in the ice water. Whisk in the vanilla and the salt. Let the custard cool completely, stirring frequently. Refrigerate until very cold, at least 1 hour, preferably overnight.

  4. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.

Make Ahead

The ice cream can be frozen for up to a week.

Contributed By

1116493 recipes/irish-cream-ice-cream 2017-07-12T15:33:32+00:00 Anna Painter web-exclusive irish cream ice cream,irish cream,ice cream,dessert recipes,irish-cream-ice-cream 1116493

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