Yesterday, Quips and Dip turned two!
I can’t actually believe that it has been two years since I nervously hit publish on my first two blog posts. I have had so much fun in the past two years, and I think I’m slowly but surely making progress in both my cooking and my photography.
Like last year, we are celebrating with ice cream!
This year, however, not only are we celebrating with ice cream, but we are celebrating with the good stuff. And by “good stuff,” I mean both booze and full-fat, not-made-out-of-bananas ice cream!
This ice cream is unbelievably good. Creamy and full of Baileys flavor, and simple to make. It’s a perfect treat for summer!
Baileys and Chocolate Ice Cream (adapted from Bunky Cooks)
Makes about 3 cups
- 1 1/2 cups Baileys liqueur
- 2 cups heavy cream (can use 1 cup heavy cream and 1 cup whole milk)
- 1/2 cup granulated sugar
- 3 large egg yolks, room temperature
- 1 tsp vanilla extract
- 1/2 cup dark chocolate shavings or chunks
- Reduce the Baileys in a heavy-bottomed saucepan to about 1/2 cup. (Tip: First put only 1/2 cup of the Baileys into the saucepan, and then mark the depth of the liquid with a rubber band on the end of a wooden spoon. That way you will know when it has reduced the correct amount!)
- Set the Baileys aside to cool slightly.
- Heat half of the cream (or all of the whole milk, if using) in a saucepan until steaming/starting to bubble.
- While the cream is heating, beat the egg yolks with the sugar in a large bowl until pale and thick.
- Slowly pour the hot cream into the egg mixture, stirring constantly. Go slowly, so you don’t end up with scrambled eggs!
- Return the milk/egg mixture to the pan and place over low heat.
- Stir constantly until the mixture is slightly thickened. You will feel a slight difference as you stir once it has thickened a bit. The mixture should cover the back of a wooden spoon when thickened.
- Strain the mixture into a large clean bowl, and stir in the remaining cream, the vanilla extract, and the reduced Baileys.
- Cover with cling film by placing the cling film directly on the custard – this will prevent a skin from forming on the custard.
- Refrigerate the mixture overnight. Meanwhile, freeze the bowl of your ice cream maker, if necessary.
- Stir the mixture and then freeze according to your ice cream maker’s instructions. (Usually about 20-25 minutes, as the Baileys keeps the mixture from freezing as firmly.)
- Stir in the chocolate shavings or chunks.
- Place in an airtight container in the freezer to firm up.
- Remove from the freezer for about 5-10 minutes before serving, to soften slightly and achieve optimum yumminess.
This summer treat is especially tasty with a candle in it to celebrate a birthday!
Happy birthday, Quips and Dip!