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How To Make Whiskey Lucky Charms Ice Cream

This could totally pass for breakfast, right? Check out more boozy ice cream recipes here.

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This milky, fruity concoction, a bottom-of-the-cereal- bowl gem, is sharpened with Irish whiskey and smoothed with sugary marshmallows. Touches of orange blossom, sherry, honey, and vanilla come from the whiskey. It’s a grown-up treat that’ll make you feel like a kid.

WHISKEY LUCKY CHARMS ICE CREAM

Makes about: 1 1⁄2 quarts

Active time: 15 to 20 minutes

Ingredients

Plain Custard Base (recipe above)

1⁄4 cup Bushmills or Jameson Irish whiskey

3⁄4 cup Lucky Charms cereal

Procedure

1 Process base in an ice cream maker according to manufacturer’s instructions. Add whiskey during last 2 minutes of churning. Transfer to a bowl and fold in cereal.

Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

PLAIN CUSTARD BASE

Makes about: 1 1/2 quarts

Active time: 10 to 15 minutes

Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours— the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.

Ingredients

2 cups whole milk

2 cups heavy cream

1 1⁄4 cups granulated sugar

8 large egg yolks

Procedure

In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk/sugar mixture, whisking constantly until blended. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)

Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use base within 3 to 5 days

Reprinted with permission from the publisher Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires. Copyright 2014

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