Bailey’s Irish Cream Ice Cream
Happy almost St. Patty’s Day! We are very much looking forward to eating our way through the holiday this Saturday. Our feast will include: corned beef, cabbage, potatoes, carrots, rye bread, and a good Irish stout. But what will we have for dessert? We thought you’d never ask 🙂
Today we are sharing our sweetest take on St. Patrick’s Day! Ice cream. What could be more Irish than Bailey’s ice cream? Served with an incredible espresso caramel sauce! Are you ready to celebrate with us?
The ice cream is really yummy all by itself but we like to swirl in espresso caramel sauce or add toffee bits – or both! You can add either one to the ice cream after it has frozen or you can serve them on the top.
Luck o’ the Irish (Cream), to you this St. Patrick’s Day!
Bailey’s Ice Cream (adapted from this recipe)
- 1 ½ cups Bailey’s Irish Cream
- ½ cup sugar
- 3 large egg yolks, at room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp. vanilla
Bring the Bailey’s to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about ½ cup. It should take about 20 minutes or so. The liqueur will become thick and slightly syrupy. Set aside.
In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and the sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly – do not allow to boil. The custard is ready when it coats the back of the wooden spoon.
Remove from the heat and add the reduced Bailey’s, stirring to incorporate completely. Pour this mixture through a strainer into a large, clean bowl. Add heavy cream and vanilla. Cover and refrigerate overnight.
Stir the chilled mixture and then place in your ice cream freezer and freeze according to your own machine’s instructions. When the ice cream is mostly frozen, stir in the caramel sauce or toffee bits, if you wish. Ice cream is best served after being allowed to firm up in the freezer overnight.
Makes about 1 ½ pints
Espresso Caramel Sauce
- 8 TBS water
- 3 tsp instant espresso powder
- 1 1/3 cups sugar
- 2/3 cup heavy whipping cream
- 5 TBS unsalted butter, diced
- ½ tsp flakey salt such as fleur de sel
Stir 2 tablespoons water and espresso powder in small bowl until completely dissolved. Stir remaining 6 tablespoons water and sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally swirling the pan and brushing down sides of pan with pastry brush dipped into water, about 15 minutes. Remove saucepan from heat. Carefully add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Cool slightly before mixing in salt. Pour into well sealed jars and refrigerate for up to 2 weeks.
Makes about 1 ½ Cups