Recipe: Irish Cream Mousse, Irish Whiskey Ice Cream

These recipes call for homemade Irish cream liqueur, but I looked at the recipes & I would certainly try them using the real thing as a substitute.

Irish Cream Mousse
Serves 6 to 8

2 C Irish cream liqueur
1 envelope unflavored gelatin
1/4 C cold water
3 large eggs, separated & at room temperature
1 C plus 6 T. whipping cream

5 or 6 cup decorative mold (or round aluminum mixing bowl)

Lightly oil mold. Stir gelatin into 1/4 C cold water; set aside to soften, 5 minutes.

Whisk egg yolks in top of double boiler off heat until well blended. Whisk in 1 C Irish cream liqueur. Place over simmering water & cook, stirring constantly with wooden spoon until mixture feels hot to the touch & is thick enough to leave a path on back of wooden spoon when you run your finger along it, 8 to 10 minutes. (Similar to how you tell if custard is done) Do not boil. Remove from heat & immediately add softened gelatin, stirring until dissolved. Transfer mixture to medium size bowl & place in larger bowl of ice water. Stir occasionally until mixture begins to set. Remove from ice water.

Meanwhile, beat egg whites in large mixing bowl w/electric mixer on low speed until foamy. Gradually beat in sugar, 1 T. at a time, until stiff but moist peaks form. Gently spoon whites over top of liqueur mixture; do not mix. Beat 1 C of the whipping cream in same mixing bowl with electric mixer on low speed until thickened. Beat on medium speed until soft peaks form; do not beat stiff. Fold whites & liqueur mixture into whipped cream until blended. Pour into mold. Cover with plastic wrap & refrigerate until set.

To make sauce, stir together 1 C. Irish cream liqueur & 6 T. whipping cream. Refrigerate until ready to serve.

* Mousse & sauce may be refrigerated, covered, overnight. Before serving, fun knife around edges of mousse & dip mold briefly in warm water. Unmold onto serving plate, slice & top with sauce. Irish Whiskey Ice Cream
Makes 1 qt.

Because this contains alcohol, it never freezes firm, but remains soft & creamy.

1 1/4 C Irish cream liqueur
3 C whipping cream
1 C milk
3/4 C sugar
4 large egg yolks

Stir cream, milk & sugar in large heavy saucepan over moderate heat until mixture is hot & sugar is dissolved. Whisk egg yolks in medium size bowl until blended. Slowly stir 1 C. hot cream mixture into yolks. Return to saucepan with the cream. Cook over moderate heat, stirring constantly with wooden spoon, until mixture is thick enough to leave path on back of wooden spoon when you run a finger along it. Do not boil. Remove from heat & pour through fine strainer into bowl. Cool to room temp. Stir in 1 1/4 C Irish cream liqueur. Cover & refrigerate several hours or until well chilled.

*Custard may be refrigerated, well covered, up to 4 days if desired. The custard will thicken in the refrigerator.

Pour cold custard into ice cream machine & freeze according to manufacturer's directions. *The ice cream may be stored in the freezer for several weeks as it never freezes solid, but stays soft & creamy.

Serve topped with spoonfuls of Irish cream liqueur.