Irish Whiskey Brown Bread Ice Cream - No Churn Recipe
A delicious, creamy no churn ice cream recipe flavoured with Irish Whiskey and caramelised, crunchy brown soda breadcrumbs.
Equipment
- 1 Large mixing bowl
- 1 Electric whisk
- 1 wooden spoon or strong rubber spatula
- 1 small saucepan or deep pan
- 1 Flat baking tray
- 1 Loaf tin
Ingredients
Ice Cream Base
- 500 grams cream
- 40 grams whiskey
- 1 can condensed milk (400grams)
Caramelised Brown Bread Crumbs
- 100 grams brown sugar
- 125 grams brown soda bread crumbs
- 2 tsp sea salt optional
Instructions
- In a large mixing bowl, add the cream. Whip using the electric whisk for 2-3 minutes until thick and fluffy. The cream should e able to hold it's own shape.
- Next, pour in the whiskey and condensed milk and mix together until combined.
- Cover the top of the bowl with cling film and place into the freezer for 3 hours.
- While the base is chilling, place the brown sugar into a small saucepan or deep sided pan. Heat on medium for 3-4 minutes until the sugar has completely melted. Swirl the pan as needed being careful not to burn the sugar.
- Remove from the heat and add in the brown soda bread crumbs. Mix together quickly and transfer onto a lined flat baking tray. Allow to cool fully before breaking into small pieces.
- Remove the partly frozen ice cream from the freezer. Remove the cover and whisk together briefly until creamy.
- Add the crispy brown breadcrumbs, leaving a small handful for decoration, along with the sea salt and mix together using a wooden spoon or strong rubber spatula.
- Transfer into a loaf tin and sprinkle the remaining crispy crumbs on top. Freeze for another 2 hours or until solid.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.