I LOVE Irish cream ice cream, so when I got my own ice cream maker I went looking for a recipe to duplicate it. To my horror after an extensive search of the internet I could only fine one, and it was WAY to large for my 2-quart maker. So I came up with one of my own. The result was a surprisingly good substitute for the expensive brand! Because of the liqueur it takes a bit longer to harden than the recipes without liqueur, but the wait is worth it!
Original recipe makes 2 quarts
Ingredients
2 cups half-and-half
1/2 cup white sugar
1/2 cup brown sugar
2 cups heavy whipping cream
1 tablespoon vanilla extract
1/2 cup Irish cream liqueur
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PREP
15 mins
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READY IN
4 hrs 15 mins
Directions
- 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.
Nutrition
Calories: 223 kcal
Carbohydrates: 18.7 g
Cholesterol: 52 mg
Fat: 14.5 g
Fiber: 0 g
Protein: 1.5 g
Sodium: 26 mg