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.
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!
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.
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.
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.
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.
More Frozen Sweet Treats
- Banana Ice Cream
- Raspberry Champagne Float
- Rhubarb Swirl Buttermilk Ice Cream
- Berry Coconut Frozen Yogurt
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.
Irish Whiskey Ice Cream with Salted Caramel
- 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
- 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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