It's okay—we're swooning over this homemade ice cream we developed in honour of St. Patrick's Day, too!
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
In saucepan, heat cream and milk over medium heat until bubbles form around edge. In large bowl, whisk egg yolks with sugar until combined; slowly whisk in cream mixture. Return mixture to pan; cook over medium heat, stirring frequently, until thick enough to coat back of wooden spoon, about 10 minutes.
Strain through fine-mesh sieve into bowl; stir in vanilla and salt. Place over bowl of ice water; let cool, stirring frequently, 10 to 15 minutes. Stir in liqueur.
Place plastic wrap directly on surface; refrigerate until chilled, about 30 minutes. Freeze in ice cream machine according to manufacturer’s directions.
Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in brown sugar. Cook, whisking frequently, until sugar is dissolved, about 3 minutes. Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until thickened, about 2 minutes. Transfer to heatproof bowl; let cool, stirring occasionally. Drizzle over ice cream.
Test Kitchen Tip: Refrigerate the ice cream base in an airtight container for up to three days.
Nutritional facts Per serving: about
- Fibre 0 g
- Sodium 273 mg
- Sugars 51 g
- Protein 7 g
- Calories 653
- Total fat 46 g
- Potassium 206 mg
- Cholesterol 328 mg
- Saturated fat 27 g
- Total carbohydrate 54 g