This is not usually the time of year we want to think about making ice cream, I know. But homemade Bailey’s ice cream topping your favourite hot coffee while the snow continues to fall outside? Oh yeah, it has helped me get through the last few months of winter big time.
It all started when I came home from Toronto and thought we had to move in a month. Moving companies do not transport liquids so of course my mind went from Baileys to ice cream in a heartbeat.
Of course then we discovered we probably are not moving until the middle of 2014 so I had all this ice cream to enjoy over the winter and it was hard to ration. The following was inspired by Nigella’s recipe which makes waaaayyyy too much custard so things got a big complicated. I will write out half the recipe for you to make things simpler.
Suzie’s Super Strong Baileys Ice Cream
I did not decide to divide the recipe in half until I saw how much custard was going to be made. As a result, I mistakenly added the full amount of Baileys into the custard. The result? Eye-popping Irish cream power in the form of frozen cream which worked great in floats and milkshakes but I probably would recommend using just 1/4 cup for most people.
Combine 2 1/4 cups homogenized milk and 1 cup whipping cream in a medium sauce pan.
Bring to a slow boil over medium heat. Reduce to low and simmer 10 minutes, stirring occasionally.
Combine 1 large eggs, 2 yolks and 1/2 cup sugar in a medium bowl. (Remember, I am writing this out in half, NOT how I made it.)
Use a hand mixer to whisk mixture…
… until thick, smooth and pale in colour.
Measure out 1 cup of hot liquid. Temper in the liquid to the egg mixture in a slow steady stream, whisking the entire time. Then temper in the rest of the liquid.
This is when I said, crap! That is way too much custard! So I decided to split it in half and have two different flavours. (More on that to come)
Add to sauce pan and cook stirring constantly over medium-low heat until thick enough to cover back of spoon.
Always sieve the custard to get out any solid bits!
Add 1 tsp of vanilla bean paste or extract.
Add the 1/4 cup Baileys (or 1/2 cup if you want it strong like I made). Stir together.
Cover with plastic wrap directly onto the custard. Chill completely and then put through ice cream machine.
Even with the recipe divided in half, I ended up making a couple of batches of ice cream. Make sure to only fill the machine 1/2 full at a time.
I personally loved the crazy-strong Baileys milkshake I made but it was a little too strong for Reg. This ice cream disappeared very quickly and I especially enjoyed it in my hot decaf coffee this winter.
Although do not mix it all in because it will bring down the temperature of the drink drastically. Not the flavour though! Damn, if you like Irish cream like I do, you will LOVE this ice cream and it will disappear in no time.
Debra She Who Seeks says
Reg, Reg, Reg, how can Bailey’s Irish Cream EVER be too strong? I’ll have his helping then, shall I?
Suzie Ridler says
I know! I totally agree Debra, LOL. Yes, you may have some of his instead. 🙂
peppylady (Dora) says
I love home made ice cream but I’ve never made it. That something that needs to go on my bucket list.
Coffee is on
Suzie Ridler says
Dora, it’s one of the few things I almost exclusively make myself. I’m not a big fan of store-bought ice cream. All the additives freak me out. Paid $25 for my ice cream maker, what a deal!