Irish Cream Ice Cream

Ingredients

• 1 1/4 cups irish cream liqueur
• 2 cups (500 ml) whole milk
• 1 Tablespoon + 1 teaspoon (11 g) cornstarch
• 1 1/4 cups (313 ml) heavy cream
• 2/3 cup (171 g) sugar
• 1/8 cup (30 ml) corn syrup
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

Instructions

1. Pour irish cream liqueur in a small saucepan over medium heat. Bring to a low boil, reduce heat and simmer until liqueur is reduced by half, about 3/4 cup. Remove from heat and cool to room temperature.
2. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. Set a fine mesh sieve over the bowl and set aside.
3. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over medium heat until the sugar dissolves, about 1 minute. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
4. Gradually pour the hot milk mixture through the sieve into a medium bowl. Whisk in the reduced liqueur and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.
5. Chill the mixture thoroughly, at least 4 hours or overnight. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream, to prevent ice crystals, and freeze until firm, at least 4 hours.