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