Irish Cream Frozen Custard |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
A uniquely flavored and creamy take on ice cream. 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 |
1/4 cup white sugar |
5 eggs |
1/2 teaspoon ground cinnamon |
1 pinch ground nutmeg |
1 pinch salt |
1 vanilla bean |
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.
|
|