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 find one, and it was way too 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, the ice cream takes a bit longer to harden, but the wait is worth it!
Ingredients
- half-and-half: 2 cups
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- heavy whipping cream: 2 cups
- vanilla extract: 1 Tbsp
- Irish cream liqueur: 0.5 cup
Metric Conversion
Stages of cooking
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Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
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Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
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About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
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Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.
