Irish Cream Frozen Custard recipe

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Ingredients

2 (12 fluid ounce) cans evaporated milk
3 cups whole milk
2 cups Irish cream liqueur
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
¼ cup white sugar
5 eggs
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
1 vanilla bean

Nutrition Info

236.4 calories
carbohydrate: 31.5 g
cholesterol: 56.5 mg
fat: 5.9 g
fiber: : -
protein: 5.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 84 mg
sugar: 30.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer, transfer to a large pot.

  2. Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.

  3. Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.

  4. Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

Recipe Yield

24 servings

Recipe Note

A uniquely flavored and creamy take on ice cream.

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