As a reasonably responsible adult capable of navigating public transportation, paying bills on time, and operating a washing machine, I recognize that certain days demand restraint. We best fasten our top button, order a club soda, and keep our elbows off the table. Today is not that day. Today is the day for Irish Whiskey Ice Cream with Salted Caramel.

Irish Whiskey Ice Cream with Salted Caramel

This tasty treat is neither timid nor demure. It’s boisterous, decadent, and baby is it boozy.

St. Patrick’s Day is no time to be reserved!

Salted Caramel Whiskey Ice Cream

Irish Whiskey Ice Cream – A Truly Special Treat

As I shared last week, I’m Irish, and in addition to celebrating my heritage via this must-bake recipe for Whole Wheat Irish Soda Bread, I’ll be enjoying Irish whiskey in a multitude of forms.

Irish Whiskey Brownie PieWhiskey Smash. Let’s celebrate in style!

The whiskey flavor in this ice cream is definitively pronounced (and no, it does not cook out), because Irish whiskey is quite smooth, its flavor blends beautifully with the velvety custard and caramel.

Irish Whiskey Ice Cream with Salted Caramel and Pecans

The whiskey ice cream base is an easy stovetop vanilla custard that takes less than 10 minutes to prep. Even if this is your first time making ice cream from scratch, I have complete faith that you will dominate.

Take your time heating the custard—you’ll know it’s ready when it coats the back of the spoon and a line stays in place. Feel free to take an extra sip of whiskey for encouragement.

Irish Whiskey Ice Cream with Salted Caramel. Warning- it is BOOZY!

The Best Topping for Whiskey Ice Cream

This whiskey ice cream has very little sugar because I wanted to leave room for my new favorite condiment: salted caramel sauce, which I both swirled into the ice cream itself and drizzled liberally over each scoop, followed by a shower of crunchy toasted pecans.

Irish Whiskey Ice Cream with Salted Caramel Sauce

More Frozen Sweet Treats

Extra Boozy Irish Whiskey Ice Cream

One final celebration suggestion: for a year’s worth of St. Patrick’s Day good fortune, make a grown-up float by topping a monster scoop of Irish whiskey ice cream with Guinness. Then call me—I’m coming over immediately.

Sláinte!

Irish Whiskey Ice Cream with Salted Caramel

Irish Whiskey Ice Cream with Salted Caramel

5 from 2 votes
A decadent and creamy Irish whiskey ice cream with a salted caramel swirl. Great on its own or with Guinness for a grown-up ice cream float!

Prep: 15 mins
Total: 8 hrs 40 mins

Servings: 1 pint, approx.

Ingredients
  

  • 2 cups heavy cream
  • 3/4 cup 2% milk or whole milk
  • 1/4 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup Irish whiskey, plus 2 tablespoons
  • 1 tablespoon pure vanilla extract
  • 6 tablespoons salted caramel sauce plus additional for serving – use your favorite store bought brand
  • Toasted chopped pecans for serving

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, the 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, freeze 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 salted caramel sauce. Add the next 1/3 of the ice cream in another layer, then 2 more tablespoons 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 all the way to the edges. Place in the freezer for 4 hours or overnight to firm up. Serve in big scoops, topped with additional caramel and pecans.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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117 Comments

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    1. Bummer! Thanks for the heads up, Kathy… this recipe would also be delicious with another salted caramel sauce, so I hope you still get to enjoy it!

  1. I made this recipe and the salted Carmel by Bobby Flay – and I have to say – what a fabulous dessert-
    I made it for an Irish celebration. I went to a local candy specialty shop and purchased some sprinkles in the shape of a shamrock (green) and the topping on the cake so to speak was some edible gold glitter – just like a pot of gold- it was a great looking dessert and the taste – unbelievable. Great recipe. Can’t wait for March 17, 2018!!!5 stars

    1. Margaret, I am so happy to hear how much you love this ice cream! Your presentation sounds absolutely beautiful. I hope you had a very happy St. Patrick’s Day!

  2. Loved it.  However, I used Seagrams american whiskey instead (got lazy and didn’t want to go out to purchase a bottle of Irish).  I like it because the flavor is not over the top sweet unless you load your dish with the caramel sauce. Next time around I am going to experiment with reducing the whiskey portion to  somewhere between 1/8C and a bit under 1/4C (you can really taste the whiskey when turned and after the ice cream freezes) AND increase the Vanilla Extract to 1 1/4 tablespoon and add a dash more sugar.  Thanks for sharing this it was a great treat during the Super Bowl.5 stars

    1. Veronica, I’m so glad to hear you enjoyed it! Thanks so much for taking the time to share this review and your notes!

    1. Hi Becca! You’ll add all the whiskey in Step 3 with the vanilla extract. To double the recipe, for example, you’d have 1/2 cup plus 4 tablespoons (double the extra 2 tablespoons). I hope this helps and that you enjoy the recipe!

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