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Nutrition Facts
Serving Size 1 cups 212g Recipe makes 3 cups) The following items or measurements are not included below: irish cream
Calories 513
Calories from Fat 331		(64%)
Amount Per Serving		%DV
	Total Fat 36.8g	56%
	Saturated Fat 21.8g	108%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 329mg		109%
Sodium 78mg		3%
Potassium 203mg		5%
Total Carbohydrate 40.1g		13%
	Dietary Fiber 0.0g	0%
	Sugars 33.7g
Protein 7.0g		13%
how is this calculated?

Irish Ice Cream

Recipe #127070 | 1¾ hours | 1½ hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 22, 2005

Uses Bailey's Irish Cream. Requires an ice cream maker.

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.