Irish Cream Ice Cream Velvety Irish Cream Liqueur Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sweetened condensed milk 1/2 cup Irish cream liqueur (like Baileys) 1/2 cup granulated sugar 1 tsp vanilla extract Pinch of salt Directions: In a large mixing bowl, whisk together the heavy cream, whole milk, and sweetened condensed milk until fully combined. Add the Irish cream liqueur, granulated sugar, vanilla extract, and salt. Stir until the sugar is dissolved. Chill the mixture in the refrigerator for at least 2 hours or overnight for best results. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up. Scoop and serve as-is, or top with chocolate shavings or a drizzle of Irish cream for extra indulgence. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 295 kcal | Servings: 8 servings #icecreamrecipe #homemadeicecream #irishcream #baileysicecream #icecreamlover #dessertideas #sweettooth #frozendessert #noeggsrecipe #dessertinspo #creamydessert #holidaytreat #alcoholicinspired #easyicecream #summercooler #vanillabean #icecreamlove #indulgentdessert #richflavor #comfortfood Scoop into luxury with this Velvety Irish Cream Liqueur Ice Cream! Creamy, smooth, and spiked with just enough Baileys to make every bite blissful.

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Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone. Ingredients (Serves 2–3): * 2 large turkey legs * 4 cloves garlic, minced * 2 bay leaves * 200ml white wine * 2 tbsp olive oil * Salt, pepper, paprika Instructions: 1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour. 2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices. 3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin. 4. Serve with roasted potatoes or rice. Portuguese Tip: Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.