Dooley's Egg Ice Cream
- 500 ml whipped cream
- 1/4 teaspoon ground vanilla
- 400 g sweetened condensed milk
- 200 ml eggnog
- 150 g dark chocolate
- whipped cream and eggnog as decoration
Whip cream until stiff. Add vanilla. Gently fold in condensed milk and Dooley's Egg Cream Liqueur in batches. Pour mixture into a loaf pan and place in the freezer for about 75 minutes. Coarsely chop chocolate. Remove ice cream from freezer, sprinkle chocolate on top and gently fold into mixture with a fork. Freeze the Dooley's Egg ice cream for at least 4 hours. Allow ice cream to thaw for about 10 minutes before serving, then cut out balls with an ice cream scoop and arrange in bowls. Decorate with whipped cream and our eggnogg Dooley's Egg Cream liqueur.