A great Irish ice cream flavour is Irish Cream Liqueur (we use Baileys), and we call it “Bó Bhán” (white cow) in Irish. It’s an easy ice cream flavour to make, and the alcohol in the recipe improves the consistency. This ice cream partners chocolate cake or fruit tarts perfectly. It is also excellent served in hot coffee at the end of a meal.
Murphys Irish Cream Liqueur Ice Cream
1 cup Sugar
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
2 Tablespoons Irish Cream Liqueur (we suggest Baileys, and you can add a bit more if you want, but if you add too much, the ice cream will be very soft and melt quickly...)
What to do:
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer. Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
- Mix in the cream and the liqueur, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.
2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.