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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small, heavy saucepan over medium heat, bring the liqueur to a simmer. | 2. 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. | 3. In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside. | 4. In a heavy saucepan, bring the milk to a simmer. | 5. Slowly beat the hot milk into the egg/sugar mixture. | 6. Pour entire mixture back into the saucepan and put over low heat. | 7. Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble). | 8. Remove pan from heat and pour hot mixture through a strainer into a large clean bowl. | 9. Allow mixture to cool slightly. | 10. Mix in the reduced liqueur, cream, and vanilla. | 11. Cover and refrigerate until cold or overnight. | 12. Stir the chilled custard. | 13. Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions. | 14. The ice cream will be soft but ready to eat. | 15. For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
irish cream	1 1/2	1/2		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.