Irish Ice Cream

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READY IN: 1hr 37mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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