Irish Whiskey Ice Cream with Salted Caramel
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.
Irish Whiskey Ice Cream with Salted Caramel is neither timid nor demure. It’s boisterous, decadent, and baby is it boozy. St. Patrick’s Day is no time to be reserved.
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 best of which is today’s whiskey ice cream. Although the whiskey flavor 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.
This whiskey ice cream has very little sugar, because I wanted to leave room for my new favorite condiment: Fudge Everything 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.
Fudge Everything makes two products: the salted caramel sauce (used in the whiskey ice cream) and a dark chocolate fudge sauce, a.k.a. Nectar of the Gods Part I and Nectar of the Gods Part II. Both are outstanding. Unlike grocery store fudge and caramel sauces, which are made almost entirely of corn syrup, Fudge Everything sauces contain the same ingredients you would use to make them from scratch yourself: milk, cream, butter, sugar, and cocoa powder. It’s a clear difference; the sauces taste homemade.
Another reason I love Fudge Everything (aside from the fact that it’s fab on everything from vanilla ice cream, to brownies, to my spoon) is that it is a small company owned by two female entrepreneurs, Anne and Debbie. These ladies are kind, fiercely dedicated to the quality of their product, and honestly just want to make the world a sweeter place. I hope the three of us get to hang out and eat caramel and fudge sauce straight from the jar one day.
As a special St. Patrick’s Day treat, Anne and Debbie are offering all Well Plated readers 15% off the Fudge Everything online store with the discount code WELLPLATED (valid through 3/23/15). Stock up for Easter entertaining, gifts for the sweet-lovers in your life, and your own personal happiness. Although these sauces do cost a bit more than what you’ll find in the grocery store, in my mind, the real ingredients and fact that you are supporting a small business make them worth the splurge.
In addition to the discount, we’re having a Fudge Everything giveaway. Anne and Debbie have graciously offered to send five (yes five!) lucky winners a combo set of the fudge and caramel sauces. To enter the giveaway: use the widget below. Please be patient, as it may take a few moments to load.
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 Whisky 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 Fudge Everything Salted Caramel Sauce — plus additional for serving
- 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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Don’t forget to try this Irish Whiskey Brownie Pie (dare I suggest topped with the Irish Whiskey Ice Cream?). Happy St. Patrick’s Day!
I’m sharing this post in partnership with Fudge Everything. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue providing quality content to you!
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