STREAMING NOW: The Layover

Whiskey Cream Liqueur Ice Cream

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: