Irish Whiskey Ice Cream
Prep Time
20 mins
Cook Time
5 mins
Chill and Freeze Time
8 hrs
Total Time
8 hrs 25 mins
My whiskey ice cream is rich, smooth, and no-churn—blending espresso and Irish whiskey into the perfect adult frozen treat in 25 minutes prep.
Servings: 2 Pints
Ingredients
- 1 cup (8 fl oz/240 ml) whole milk
- 4 large egg yolks , at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- ¼ cup (2 fl oz/60 ml) O’Driscolls Irish whiskey
- 1 teaspoon instant espresso powder
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- Vanilla extract optional
Instructions
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Pour the milk into a medium saucepan and begin to warm it over medium heat.
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In a heatproof bowl, whisk the egg yolks, sugar and salt.
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Once the milk is simmering, pour it into the egg mixture a few tablespoons at a time while whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, for 3- 4 minutes or until the custard begins to thicken enough to coat the back of a spoon.
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Remove from the stove and pour the custard through the sieve to remove any lumps.
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Stir in the whiskey and espresso powder and allow to cool at room temperature before covering and placing it in the fridge for at least 2 hours to chill completely.
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In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a handheld electric mixer), whip the cream to soft peaks.
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Gently fold the custard into the whipped cream until fully combined, then pour into a freezer-safe container, cover and freeze for at least 6 hours before serving.
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Serve with my Irish Whiskey Caramel Sauce. Keep ice-cream in the freezer for up to 2 weeks.