Ingredients for Whiskey Cream Liqueur Ice Cream
- 1/2 cup (120ml) water
- Granulated Sugar
- Mascarpone Cheese
- Liqueur
- Double Cream
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How to Make Whiskey Cream Liqueur Ice Cream
- In a small, heavy-bottomed saucepan, combine 1/2 cup (120ml) water and 1 cup (200g) granulated sugar. Heat over low heat, stirring constantly, until the sugar dissolves completely.
- Bring the mixture to a boil and simmer for 5 minutes. Remove from heat and let cool completely.
- In a medium bowl, whisk together 1 (8 ounce) package of mascarpone cheese and 1/2 cup (120ml) of your favorite whiskey cream liqueur (e.g., Heather Cream, Baileys) until completely smooth and creamy.
- Gradually whisk in the cooled sugar syrup and 1 cup (240ml) heavy cream until the mixture is well combined and smooth.
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover, and freeze for 1 hour. Remove, break up the ice crystals with a fork until the mixture is mousse-like, and freeze for another hour. Repeat this process once more, then freeze until solid (approximately 4-6 hours).
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
41g
Carbs
0g