Introduction

This brilliant Baileys ice cream came of an idea I had in the middle of the week. When I looked in the fridge I saw a tub of 330ml double cream with a date telling me it was time to use it! But the question I asked was what should I, something quick and easy I thought. I then remembered I had some Baileys liquor left from Christmas and decided that a Baileys ice cream was the way to go. I have an ice cream churner so making ice cream doesn’t take too much effort and the results are amazing! If you don’t have a churner don’t despair you can follow this recipe instead – Brilliant Baileys Ice cream easy no churn version

When serving this ice cream look for some in seasonal fruit, the ice cream is quite sweet so needs something to cut through that sweetness. I have used blueberries today, however raspberries and strawberries would work equally as well.

Top Tip

We will be using 4 egg yokes in this recipe, the egg whites could be used for my peanut brittle meringue roulade – Amazing Peanut Brittle Meringue Roulade Recipe

Ingredients

Instructions

Dissolving the sugar

Put the cream, milk and sugar in a pan and start to warm, do not let the mixture boil, we just want to dissolve the sugar. Gently heating the milk and cream allows the fats to combine smoothly without breaking down or separating. This creates a more stable base for the ice cream, helping to ensure a rich and creamy end result.

Top Tip

Heating the mixture at too high a temperature can change the flavour of the milk to a “cooked” flavour or cause the mixture to catch on the pan which we do not want. Once the sugar has dissolved take the mixture off the heat.

Prepare the eggs

In a separate mixing bowl add the 4 egg yolks and the vanilla and whisk until the mixture is light, this can take anywhere up to 3-5 minutes with some vigorous mixing.

Once the mixture has changed to a light colour and is smooth add 3 tablespoons of the milk mixture.

Stir the milk into the egg yokes. The warmth of the milk will temper the egg yolks and they will start to cook. Add some more milk and repeat the exercise.

Bring everything together

Now you can add the egg mixture into the milk and whisk. Put the pan on a low heat and warm the mixture, keep whisking to ensure the mixture doesn’t catch.

When the mixture coats the back of a wooden spoon it is ready.

Do not rush this step as this is the key to the success of the ice cream.

Sit back and relax

Once it has reached the correct texture take the pan off the heat and pour the mixture into a bowl that can sit in the fridge.

Let the mixture cool for 10 minutes before putting some cling film over the top touching the cream mixture, this will stop a skin forming.

Once cool put the bowl into a fridge and leave overnight so it is full cooled.

The final churn

Now that the mixture is fully chilled it can be churned, the important point is to start the churning before adding the alcohol.

If it is added at the start the alcohol could interfere with the churning process and result in a runny ice cream.

Add the Baileys 10 minutes into the churn when the mixture is chilled. My ice cream maker takes 25 minutes to churn the ice cream to a consistency I was looking for. Check your machines instructions for your timings.

The ice cream can now be put into moulds or a tub and placed into the freezer to complete the freezing process.

Using moulds allows you to plate up an elegant ice cream fit for a dinner party, but available every day of the week.

Assuming 10 Servings (Scoop Size: 1/10th of the batch):

• Calories: 195 – 204 kcal per scoop
• Protein: 2.2g
• Fat: 16.4g
• Carbohydrates: 6.8g
• Sugar: 6.8g

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