479: Baileys Irish Cream Ice Cream
It’s been at least 4-5 months since I’ve churned or made any ice-cream. Sis brought a bottle of Baileys home and she has been bugging me to make Baileys Irish Cream ice cream. So I’ve decided to please her by making her a tub of it since I know that the parents (especially Daddy) like Baileys Irish Cream too. I was a little apprehensive about making this ice-cream because I know that alcoholic ice-cream is particularly hard to freeze. They are often pretty ‘soft’ ice cream. But well, the fears were unfounded. Here’s a pretty good Bailey Irish Cream ice cream. My first alcoholic ice-cream! Another small step in conquering ice cream making! (:
The recipe was pretty much trial and error. The base is in the usual proportions, as always. I just reduce it to make up to about 500ml volume. I find that making my ice-cream in smaller proportion is easier to churn in my maker! Hence so!
Freshly churned, still 80% soft ice-cream!
The ice cream nicely churned and froze well (YAYS!)
“My precious” (as what Gollum will say) – pure vanilla bean paste!
Baileys Irish Cream Ice Cream
2/3 cup fresh milk
1/8 cup sugar
1 and 1/3 cups heavy cream
3 egg yolks
1 tsp pure vanilla bean paste
1/2 tsp pure vanilla bean extract
1/2 cup Baileys Ice Cream (adjust to preference)
1. Warm milk, sugar, vanilla bean paste and vanilla bean extract and heavy cream in saucepan until tiny bubbles appear at the sides of the saucepan.
2. Whisk together the egg yolks in a separate bowl.
3. Pour warm milk-sugar-cream mixture into the whisked egg yolks and mix ontinuously to warm the egg yolk and prevent the egg yolks from becoming cooked (aka scrambled eggs). Then transfer the mixture into the saucepan.
5. Stir the mixture constantly over low-medium heat with a heatproof spatula, scooping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer.
6. Pour in the Baileys Irish Cream and mix it well.
7. Stir until cool over an ice bath and chill the mixture in a refrigerator for at least 4 hours. After 4 hours, the custard becomes slightly more viscous.
8. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.