A tasty all-Irish desert!


  • 6 large egg yolks
  • 3 oz runny honey
  • 500 ml double cream
  • 50 ml baileys cream
  • 1/2 packet fresh mint leaves


  • Place the cream in a saucepan and bring gently to the boil
  • In a large bowl, whisk the egg yolks and honey and then add the hot cream over and stir
  • In a clean sauce pour in the egg mixture and stir over a low heat until the mixture thickens and coats the back of a wooden spoon
  • Put a bowl standing is a bowl of ice and pour the cooked mixture into this and allow to cool
  • Remove the mint leaves from the stems and place into a small saucepan of boiling water for 30 seconds, drain and run under cold water for 10 seconds
  • Add the mint leaves to the Baileys and liquidise and then add to the ice-cream mixture
  • Either churn in an icecream machine or pour into a plastic container and place into the freezer and whisk every 30 mins until the mixture becomes thick and then cover and leave in the freezer until required

More by Louise Lennox:

Find recipes by keyword:

drinks irish spring st. patrick's day entertaining desserts and sweets the afternoon show