Irish Cream Fudge Ice-Cream

I love making ice-cream.  I love offering ice-cream to people when they come over. This is inevitably what happens.

“We have ice-cream if anyone is interested.”  No response. “We have … (insert recently made ice-cream flavor here).”  More silence.  Then, “ummmm did you make that? Because you can’t buy that here.”  “Well yes I did make it.”  “Then yes, thank you, I will have some ice-cream.”

We do have a limited variety of flavors of the most famous ice-cream companies, but they cost an arm and a leg, even more if you’re walking down 5th avenue and are interested in a scoop only.

Because it’s hot here ALWAYS, ice-cream has become my go-to sweet to have around.  It’s easy to make, there are so many flavors to choose from, it can always be ready from the freezer, and it’s better than anything you can buy in the stores.  Oh, and it’s refreshing.

I think I’ll start putting alcohol in all my ice-cream.  Because as anyone who has made their own ice-cream knows, without preservatives, sometimes the home-made ice-cream is as hard as a rock and really hard to scoop. But even a tiny bit of alcohol keeps it from reaching that point, and it’s always easier to scoop and prettier to look at.

This ice-cream is the same base that I always use, only with the additions of Irish Cream and, well, a chocolate fudge swirl, just because.  It’s is creamy and divine.

Don’t have an ice cream maker? There are a lot of no-churn recipes out there, but I have a simple Cuisinart ice-cream maker that I’ve been using for a few years now.  They aren’t too expensive and worth every penny.  Trust me.

INGREDIENTS:

  • 3 eggs
  • 1 cup sugar
  • 2 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla
  • 1/4-1/2 cup Irish Cream (depending on how strong you want it)
  • 1/2 cup chocolate chips
  • 1/4 cup whipping cream

DIRECTIONS:

Beat 3 eggs in a medium sized bowl for a few minutes or until frothy.  Add sugar and beat for another minute.  Add whipping cream, milk, Irish Cream, and vanilla and combine well.  Pour into ice-cream machine as directed and churn until thickened.

While ice-cream is churning, heat 1/4 cup whipping cream in microwave or on stove.  Pour over chocolate chips and let sit for a few minutes before whisking until smooth.  Let cool.

When ice-cream is finished, pour into two separate loaf pans.  Drizzle chocolate mixture on top, and use butter knife to swirl within ice-cream.

Cover with plastic wrap and freeze 8 hours or overnight.

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