Irish Cream Ice Cream

I LOVE Irish cream ice cream, so when I got my own ice cream maker I went looking for a recipe to duplicate it. To my horror after an extensive search of the internet I could only fine one, and it was WAY to large for my 2-quart maker. So I came up with one of my own. The result was a surprisingly good substitute for the expensive brand! Because of the liqueur it takes a bit longer to harden than the recipes without liqueur, but the wait is worth it!

Step: 1

Beat together half-and-half, white sugar, and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.

Step: 2

Stir heavy cream and vanilla extract into the mixture until smooth.

Step: 3

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.

Step: 4

About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.

Step: 5

Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 4 hours.

Per Serving: 223 calories; protein 1.5g; carbohydrates 18.7g; fat 14.5g; cholesterol 52mg; sodium 26.2mg.