"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!"
Method for Irish Ice Cream
- 1Beat 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.
- 2Stir heavy cream and vanilla extract into the mixture until smooth.
- 3Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
- 4About 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.
- 5Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 4 hours.
- 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