Best Irish Cream Ice Cream Recipes

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IRISH BROWN BREAD ICE CREAM



Irish Brown Bread Ice Cream image

Categories     Milk/Cream     Dairy     Dessert     St. Patrick's Day     Frozen Dessert     Strawberry     Summer     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

1 cup crumbs from brown soda bread or crustless whole wheat bread
14 tablespoons sugar
3 tablespoons (packed) dark brown sugar
2/3 cup whole milk
1 3-inch piece vanilla bean, split lengthwise
2 large egg yolks
1 1/3 cups chilled whipping cream
2 1-pint baskets strawberries, hulled, sliced

Steps:

  • Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
  • Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.
  • Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour.
  • Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)
  • Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve.

IRISH CREAM ICE CREAM



Irish Cream Ice Cream image

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!

Provided by Brandee Dent

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 4h15m

Yield 16

Number Of Ingredients 6

2 cups half-and-half
½ cup white sugar
½ cup brown sugar
2 cups heavy whipping cream
1 tablespoon vanilla extract
½ cup Irish cream liqueur

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.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 18.7 g, Cholesterol 52 mg, Fat 14.5 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 26.2 mg, Sugar 16.3 g

BAILEY'S IRISH CREAM & COFFEE CHIP ICE CREAM



Bailey's Irish Cream & Coffee Chip Ice Cream image

Make and share this Bailey's Irish Cream & Coffee Chip Ice Cream recipe from Food.com.

Provided by Keeferop

Categories     Frozen Desserts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 eggs
3/4 cup sugar
1 3/4 cups whipping cream
1/4 cup bailey's irish cream
1 cup skim milk
3 tablespoons instant coffee
1/2 cup milk chocolate pieces (you may chop a chocolate bar into chunks of desired size or use chocolate chips)

Steps:

  • Whisk eggs for 2 minutes until light.
  • Using a hand mixer, add the sugar a little at a time blending on a low-setting until combined in between each addition.
  • Blend in the cream, irish cream, milk, and instant coffee until combined.
  • Place the mixture in an ice cream machine and freeze until your cream begins to stiffen(follow your machine's directions, this may take anywhere from 20-50 minutes).
  • Add the chocolate pieces and freeze until the ice cream is stiff and ready. Do not remove too early or the ice cream will become icy when it finishes freezing in the freezer. But the ice cream should be pliable.
  • Tightly pack in a tubberware container and freeze.
  • Makes about 8 half cup servings.

Nutrition Facts : Calories 297.5, Fat 21.1, SaturatedFat 12.7, Cholesterol 125.2, Sodium 57.6, Carbohydrate 23.9, Fiber 0.1, Sugar 19.8, Protein 4.2

BAILEYS IRISH CREAM ICE CREAM



Baileys Irish Cream Ice Cream image

Mmmm! I've always loved Hagen Daazs' Baileys ice cream, and when I found a deal on an ice cream maker, this was a recipe I needed to try! Modified from a recipe I found here that needed tweaking.

Provided by MummaKat

Categories     Ice Cream

Time 35m

Yield 1 tub

Number Of Ingredients 7

2 eggs
3/4 cup sugar
1 cup whipping cream
1/3 cup bailey's irish cream
1 3/4 cups whole milk
1 tablespoon instant coffee
2 tablespoons hot chocolate powder

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.

Nutrition Facts : Calories 2035.2, Fat 113.7, SaturatedFat 67.2, Cholesterol 740.8, Sodium 700.9, Carbohydrate 225.9, Fiber 2.1, Sugar 208.6, Protein 35

IRISH CREAM ICE CREAM



IRISH CREAM ICE CREAM image

Categories     Egg     Game     Frozen Dessert

Number Of Ingredients 6

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

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.

IRISH ICE CREAM



Irish Ice Cream image

Make and share this Irish Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h37m

Yield 3 cups

Number Of Ingredients 6

1 1/2 cups irish cream (Bailey's)
1/2 cup sugar
3 large egg yolks
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 513.5, Fat 36.8, SaturatedFat 21.8, Cholesterol 329.9, Sodium 78.3, Carbohydrate 40.1, Sugar 33.7, Protein 7

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