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Irish Cream Frozen Custard

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"A uniquely flavored and creamy take on ice cream."
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4 h 25 m servings 236 cals
Original recipe yields 24 servings

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  1. Beat evaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar, white sugar, eggs, cinnamon, nutmeg, and salt together in a large bowl using an electric mixer; transfer to a large pot.
  2. Slice vanilla bean down the middle and scrape seeds into the milk mixture. Place vanilla bean pod into the mixture and stir. Bring milk mixture to a boil and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove pot from heat and cool to room temperature.
  3. Fill a blender halfway with milk mixture and blend until smooth, about 15 seconds. Repeat with remaining milk mixture. Transfer milk mixture to a storage container and refrigerate until cold, 2 hours to overnight.
  4. Pour milk mixture into an ice cream machine and freeze according to manufacturer's instructions.

Nutrition Facts

Per Serving: 236 calories; 5.9 g fat; 31.5 g carbohydrates; 5.7 g protein; 56 mg cholesterol; 84 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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