Whiskey Ice Cream
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Whiskey Ice Cream
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A boozy and creamy Irish whiskey ice cream with salted caramel. Made in an ice cream maker, it's the perfect St. Patrick's Day dessert.
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Ingredients
- 2 cups heavy cream
- ¾ cup 2% milk or whole milk
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 5 large egg yolks
- ¼ cup Irish whiskey, plus 2 tablespoons
- 1 tablespoon pure vanilla extract
- 6 tablespoons salted caramel sauce plus additional for serving - use your favorite storebought brand
- toasted chopped pecans for serving
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Instructions
- Warm the cream, milk, sugar, and salt in a large saucepan over medium heat, stirring often, until the milk begins to steam and small bubbles form around the edge. Do not boil.
- In a separate large bowl, whisk together the egg yolks. Once the cream mixture is heated, very slowly and gradually pour about half of it into the bowl with egg yolks, stirring constantly (this tempers the yolks so that they do not scramble).
- Return the saucepan to the stove, then slowly pour the egg yolk-cream mixture back into the saucepan, stirring constantly. Cook over low heat, stirring often, and scraping the bottom of the pan with a wooden spoon or heat-proof spatula until the mixture is thick enough to coat the back of the spoon.
- Remove the saucepan from the heat, then stir in the whiskey and vanilla extract.
- Pour the custard through a mesh sieve and into a container, then refrigerate until completely chilled (at least 4 hours), or overnight.
- Once the custard is thoroughly chilled, churn it according to your ice cream maker’s instructions.
- Once the ice cream is finished churning, spread 1/3 of it into the bottom of a freezer-safe storage container. Drizzle with 2 tablespoons of salted caramel sauce. Add the next 1/3 of the ice cream in another layer, then 2 more tablespoons of caramel, then the final 1/3 of ice cream. Drizzle 2 remaining tablespoons of caramel over the top. With a butter knife or chopstick, swirl the caramel throughout, being sure you reach the edges.
- Place in the freezer for 4 hours or overnight to firm up. Serve in big scoops, topped with additional caramel and pecans.
Notes
- TO STORE: Keep frozen in the freezer. Homemade whiskey ice cream will keep for up to 6 months when stored in a freezer-safe, airtight container.
Nutrition Information
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Serving
1(of 4)
Calories
671kcal
(34%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
51g
(78%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
397mg
(132%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
2128IU
(43%)
Vitamin C
1mg
(1%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1pint (about 4 servings).
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 671kcal | 34% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 51g | 78% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 397mg | 132% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 2128IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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