The next ice cream in our Ice ice, Baby! series is one for the adults: a delightfully decadent Baileys Irish ice cream.
I found it much easier to separate the eggs immediately after they came out of the fridge. Still, you must wait for them to reach room temperature before whisking them.
The most difficult part is tempering the eggs, i.e. slowly adding the warmed cream and Baileys while mixing, so that they don’t scramble. The trick is just to go slow and add the warm cream and Baileys a little at a time – I start with about one-eighth of a cup until the mix starts to warm.
If you end up with lumps (like the skin that forms on the top), don’t worry. You can pass it through a sieve.
If your ‘custard’ does start to separate, just wait for it to cool and hit it with a blender to mix in any lumps, just as you would with an egg custard.
The great thing about adding Baileys (or any alcohol) to the recipe is that it keeps the ice cream from freezing solid in the deep freeze. No more need to wait half an hour before you can have some!
For extra decadence, add some small dark chocolate chips at the end of the freezing cycle. Alternatively, try chocolate covered malt balls or chocolate covered coffee beans.
As the Baileys is the main flavour in this ice cream, you could try any of the seasonal or specialty flavours. Baileys espresso, chocolate lux, strawberries & cream or pumpkin spice ice cream anyone?
For an alternative (and one of my best friends from university will know exactly what I am talking about): try Kahlúa with chocolate malt balls (especially dark chocolate malt balls). Delicious! You probably won’t need as much Kahlúa (about a third of a cup), but that is still enough to make it creamy.
Baileys Irish (ice) cream
Makes approx. 1.2 litres
- 6 large egg yolks
- 1/4 cup white sugar
- 1/2 teaspoon vanilla sugar (or vanilla essence)
- pinch of salt
- 800 mL of half & half (or 400 mL cream and 400 mL milk)
- a generous 1/2 a cup of Baileys (or other) Irish cream
- 100g (dark) chocolate chips (optional)
- Separate the eggs. Whisk the egg yolks and sugar until pale and fluffy. Add the vanilla and salt.
- Pour the half&half and Irish cream into a saucepan and warm on medium heat until it starts to steam. Do not let it boil!
- All the cream mix to cool for about 5 minutes, then add, little by little to the yolk and sugar mix while whisking on medium. Once the egg mix has reached the temperature of the cream, you can add the last of the cream and mix well.
- Return to the saucepan and heat, on medium, stirring continuously, until the mixture thickens enough to line the back of a spoon.
- Remove from heat and allow to cool completely. When possible, cover with plastic wrap, pushing it down to sit on top of the custard mix to prevent any skin from forming. Refrigerate overnight or at least for a couple of hours.
- Using an ice cream maker or the ice cream attachment for your KitchenAid, freeze the ice cream following the manufacturer’s instructions.
- If you are adding chocolate chips (or any other indulgence), add to the mix for the final two minutes of mixing time.
- Place in an airtight container and freeze for about two hours until it is ready to eat. Serve and