So, how was your eclipse viewing? We didn’t get a chance to view it up close and personal, because we were both at work. However, our daughter was in the path to view the total eclipse. She said it was AMAZING! Whether you viewed it or not, we hope your eclipse was a little more fun with last week’s post!
We are always searching for great recipes to try and then share with you. We always try to stick to our criteria of easy, tasty, fresh. Well… this week we feel like we struck gold! We actually discovered this wonderful little golden nugget of a recipe a couple of weeks ago, but with the eclipse and all we decided to hold off on sharing. Believe us. We can’t wait for you to experience this one for yourself. It’s just that the cosmos had other plans, right?
The secret ingredient to this tasty treat is Kerrygold Irish Cream. We mentioned Kerrygold in our post, “Half Price Shakes After 8.” We both love ice cream. Not only is it a delicious treat in the summer, but one always can make room for it. It slips into the cracks! We found this recipe on www.Kerrygoldusa.com by guest bloggers Lisa Riedl and Anna Schaber, so we thought that we would try it. After all, the description said that it was easy, and it was! Sooo easy.
The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Kerrygold Irish Cream Liqueur, and heavy cream. Yep! That’s it. Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it. We were doubtful also. How do you make homemade ice cream without a churn? You don’t need rock salt and loads of ice. Nope. All you need is a hand held electric mixer and a freezer.
Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream. It will make the ice cream freeze faster.
Stir together the milk, vanilla, salt and Kerrygold. Set aside.
Place cream in the chilled bowl and beat on medium-high speed for 2 minutes or until peaks form. We had to beat ours for closer to four minutes.
Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir. You don’t want to deflate the whipped cream. At this point you are going to want to sit down and start eating it. This creamy smooth goodness is hard to resist, but you must, because it needs to go into the freezer for 8 hours. (Confession: Rhonda couldn’t resist licking the bowl.)
After 8 long hours have passed, you are ready to serve in serving bowls or in small cones. The ice cream is soft with a texture similar to Paciugo’s gelato. Thus the title for today’s post. We must mention that
a group of four teenage boys our official taste testers gave the Kerrygold Ice Cream 2 thumbs up! This ice cream recipe was so easy and tasty, that it has our wheels turning. We think we could adapt this recipe to try some other unique and wonderful flavors. If we try others, we will be sure to let you know.
To make this treat extra special, we chose to make Kerrygold Chocolate Sauce to drizzle over the top. Score #2! We found this recipe on www.cooks.com. You will need non-sweetened cocoa, sugar, Kerrygold Irish Cream Liqueur, half and half and butter.
Mix the cocoa and sugar. Then you blend in the Kerry Gold and cream. Add butter and stir over medium heat until the sugar dissolves and the mixture is smooth. Yum-O! You can make this ahead of time and keep in the fridge for up to one week. We see lots of other possibilities for this rich chocolate sauce. You may see this one again.
Kerrygold Ice Cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1.5 ounces of Kerrygold Irish Cream Liqueur
- 2 cups heavy cream, cold
In a large bowl stir together milk, vanilla, salt and Kerrygold. Set aside.
Place cream in a chilled mixing bowl and beat on medium-high speed for 2 minutes or until firm peaks form.
Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.
Pour ice cream into loaf pan and freeze for at least 8 hours.
Kerrygold Chocolate Sauce
- 1 cup non-sweetened cocoa
- 1 1/4 cup sugar
- 1/2 cup Kerrygold Irish Cream
- 1/3 cup half and half
- 1/4 cup butter
In a 3 quart sauce pan, mix cocoa and sugar, then blend in Kerrygold and cream. Add butter and stir over medium heat until sugar dissolves and mixture is smooth. If made ahead, let sauce cool; cover and chill up to one week. Makes 1 1/2 cups.
We hope you get a chance to try out the Kerrygold ice cream and chocolate sauce. If you do, please let us know.
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