There are two known truths in this world: people love ice cream and the Irish know how to make a good whiskey. So we’re combining the two!
This is a dessert that Pina has shared with Sean’s side of the family to celebrate their Irish roots during St. Patrick’s Day. It uses Philadelphia style ice cream as a base as opposed to the French custard style that uses eggs.
Irish Whiskey and Brown Bread Ice Cream
Preheat oven to 350 F
- 4 slices day old whole wheat bread, cut into small pieces.
- 3 tablespoons of butter, melted
- ½ cup brown sugar
- 2 teaspoons of cinnamon
- 2 cups heavy cream, 35%
- 1 cup whole milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 4 tablespoons of Irish Whiskey
- Combine bread crumbs, melted butter, cinnamon and brown sugar in a mixing bowl, ensuring the bread is completely coated. Spread over a large baking sheet and bake in oven until the sugar has caramelized. You want the bread to be crunchy and turn a nice brown colour. Once out of the oven, let it cool completely.
- Pour 1 cup of the cream into a medium saucepan and add the sugar. Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from heat and add the remaining cream, milk, the vanilla extract and 2 tablespoons of Irish whiskey.
- Chill mixture thoroughly in the refrigerator, for at least eight hours or preferably overnight.
- Insert the ice cream canister (which has been in the freezer for at least 18 hours) into the ice cream machine and process according to manufacturer’s directions.
- Near the end of the process when the ice cream is starting to look like soft serve, fold the caramelized bread crumbs and remaining whiskey. Feel free to add just a wee bit more Irish Whiskey!
- Serve immediately for softer ice cream or place ice cream in freezer for at least 1 to 2 hours for a firmer consistency.
Please note: because of the alcohol, this is not a kid-friendly dessert.