- 1 cup | Five Farms Irish Cream Liqueur
- 3/4 cup | Granulated Sugar
- 1 cup | Whole Milk
- Pinch of Kosher Salt
- 6 | Large Egg Yokes
- 1 cup | Heavy Whipping Cream
- 1 Tbsp. | Five Farms Irish Cream Liqueur (optional)
Five Farms Ice Cream
Ingredients
How to Make
- Gently warm Five Farms Irish Cream Liqueur, sugar, milk, and salt in a medium saucepan over medium heat. DO NOT BOIL. (If you overheat this mixture, you will scramble your egg yolks.)
- In a heatproof bowl, whisk together 6 egg yolks.
- Pour 1 cup of heavy cream into a large heatproof bowl and place a mesh strainer/sieve over the top. Set aside.
- Whisk a very small amount of the warm milk mixture into the egg yolks. Make sure you are whisking constantly as you add more warm cream, just a little at a time. (Here, you are tempering the yolks to prepare them for the custard. Adding all of the warm cream at once and not whisking will scramble your yolks.)
- Once you’ve tempered the yolks with half of the milk mixture, pour the tempered yolks into the saucepan and whisk.
- Place over medium heat and stir constantly until the mixture begins to thicken and can coat the back of a spoon. Timing varies and can take about 5-10 minutes.
- Once your custard has thickened, pour through the strainer/sieve into the cream. Whisk to combine.
- Add 1 Tbsp. of Five Farms Irish Cream Liqueur if you wish (to help with flavor and to help prevent icing).
- Stir this mixture over an ice bath until cool. Cover the bowl with plastic wrap and place it in the fridge for 8 hours or overnight. Make sure your mixture is completely cool before placing it in the fridge.
- After the chilling period, churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
- Once it’s ready, scoop it into a container, layering it with drizzles of hot fudge. (Make sure your hot fudge is WARM for ease of drizzling but not HOT.)
- Store in the freezer overnight then serve however your heart desires!
Ingredients
- 1 cup | Five Farms Irish Cream Liqueur
- 3/4 cup | Granulated Sugar
- 1 cup | Whole Milk
- Pinch of Kosher Salt
- 6 | Large Egg Yokes
- 1 cup | Heavy Whipping Cream
- 1 Tbsp. | Five Farms Irish Cream Liqueur (optional)
How to Make
- Gently warm Five Farms Irish Cream Liqueur, sugar, milk, and salt in a medium saucepan over medium heat. DO NOT BOIL. (If you overheat this mixture, you will scramble your egg yolks.)
- In a heatproof bowl, whisk together 6 egg yolks.
- Pour 1 cup of heavy cream into a large heatproof bowl and place a mesh strainer/sieve over the top. Set aside.
- Whisk a very small amount of the warm milk mixture into the egg yolks. Make sure you are whisking constantly as you add more warm cream, just a little at a time. (Here, you are tempering the yolks to prepare them for the custard. Adding all of the warm cream at once and not whisking will scramble your yolks.)
- Once you’ve tempered the yolks with half of the milk mixture, pour the tempered yolks into the saucepan and whisk.
- Place over medium heat and stir constantly until the mixture begins to thicken and can coat the back of a spoon. Timing varies and can take about 5-10 minutes.
- Once your custard has thickened, pour through the strainer/sieve into the cream. Whisk to combine.
- Add 1 Tbsp. of Five Farms Irish Cream Liqueur if you wish (to help with flavor and to help prevent icing).
- Stir this mixture over an ice bath until cool. Cover the bowl with plastic wrap and place it in the fridge for 8 hours or overnight. Make sure your mixture is completely cool before placing it in the fridge.
- After the chilling period, churn the ice cream in your ice cream maker according to the manufacturer’s instructions.
- Once it’s ready, scoop it into a container, layering it with drizzles of hot fudge. (Make sure your hot fudge is WARM for ease of drizzling but not HOT.)
- Store in the freezer overnight then serve however your heart desires!