Irish Cream Ice Cream

I’ve discovered the secret to happy hour.

I should start by saying I’ve never been a devotée of the tradition. I will occasionally have a glass of red wine in the afternoon or meet up with friends for a beer and something salty that will inevitably leave grease on my fingers and thus my clothes. That’s all well and good, and okay it’s super fun once in a while. Especially when you make salt shaker towers… But it’s not something I’ve ever made a habit out of, not something I lust after.

However, when you take the afternoon alcoholic beverage and turn it into an afternoon alcoholic frozen delight…well, I’m in. This ice cream is definitely something to lust after. I only like and only make thicky, creamy, real ice cream, none of that fluffy grocery store-style stuff (if you’re into that, I offer you a lovingly bemused look and a warning that you won’t find it here). This recipe counts as a paragon of the creamy ideal with all the caramel-y, grown-up deliciousness that is Irish Cream.

If you put it in a pseudo-martini glass with hot fudge and sprinkles, you can almost get away with claiming it’s a cocktail as opposed to a sundae.

What can I say? I’m so much more of twelve-year old than a twenty-something-year-old when it comes to my idea of a treat. This goodness gives the best of both worlds.

Recipe after the jump…

Irish Cream Ice Cream

Some of the ingredients may seem odd, but they really help enhance the flavors of the alcohol.

1 1/2 cups whole milk

3/4 cup granulated sugar

1/2 cup marshmallows or homemade marshmallow fluff

2 tablespoons salted butter

6 egg yolks

1 1/2 cups heavy cream

3 tablespoons Irish Cream

Pour the cream into a bowl large enough to hold all the ingredients. Set aside.

In a medium sauce pan, bring the milk, sugar, marshmallow, and butter to a simmer. Make sure the marshmallow and butter are melted and the sugar is dissolved.

Have the egg yolks in a sturdy heat-proof bowl. Temper the hot liquid into the egg yolks. A helpful kitchen trick for this: wet and wring out a kitchen towel. Keep the towel twisted from wringing and form it into a circle with the edges tucked around each other. Nestle the bowl of egg yolks in the towel ring; the wet towel will hold the bowl in place while you whisk.

Once tempered, pour the egg/milk mixture into a double boiler and heat on low, while whisking, until the mixture “is thick enough to coat the back of a spoon.” I always found that description unhelpful. If you do too, get a thermometer and cook the mix until it reaches 185˚ F, aka the nappé stage, aka your custard is cooked.

Pour the cooked custard into the heavy cream. Add in the alcohol and whisk to combine. Refrigerate overnight or, if you can’t wait, whisk over an ice-bath until the ice cream base is cold. Churn in an ice-cream freezer according to the manufacturer’s instructions, or read David Lebovitz’ excellent post about low-tech ice cream making.

Get sloshed! Or, um, sugar high…


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