Whiskey Cream Liqueur Ice Cream

“I took this recipe from a free leaflet the I picked up in Sainsburys some time ago and only got round to making it yesterday. I used a shops own brand Whiskey Cream Liqueur; but "Heather Cream" a Scottish liqueur or Baileys could be used; and it was great. Would go great with hot home made mince pies in the Christmas season. If you don't have an ice-cream maker pour the mixture into a freezer proof container, cover and place in freezer for 1 hour. Remove from the freezer and break up the mixture with a fork until it is "mousse" like to prevent ice crystals forming. Freeze again for a further hour and repeat the process, then freeze until solid. Remove from the freezer a few minutes before serving.”

Ingredients Nutrition


  1. Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved.
  2. Bring to the boil and simmer for 5 minutes then set aside to cool.
  3. In a medium bowl, stir the liqueur into the mascarpone until smooth.
  4. Gradually incorporate the cooled sugar syrup and cream.
  5. Pour the mixture into an ice-cream maker and follow maufacturers instructions.

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