Baileys Ice Cream Recipes

Steps:

• Whisk eggs for 2 minutes until light and frothy.
• Add the sugar a little at a time whisking thoroughly until combined in between each addition.
• Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
• Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
• Serve immediately, or pack in a container and freeze.

Steps:

• Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes.
• Remove the vanilla bean pod from the milk/cream mixture and discard.
• Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey’s, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
• . Process custard according to the ice cream machine manufacturer’s directions. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze. Remove from freezer about 15 minutes before serving.

Steps:

• Put a pan 1/4 full of water on the hob and heat it to boiling point. Turn the heat down slightly so that the water continues to simmer.
• Place a bowl ontop of the pan (don't let the bowl sit in the water - if it is tip some of the water out). Put the egg yokes and whole eggs (minus the shell!) in the bowl along with the caster sugar.
• Whisk for approximately 4 minutes over the simmering water until the mixture heats up a bit and becomes thick, slightly glossy and pale in colour. When this happens take it off the pan and continue to whisk until it has cooled down.
• In a different bowl add all the cream and whisk until it forms soft peaks. Add the vanilla essence and the egg mix to this and carefully fold into the cream. The more air you keep in the mixture the lighter the ice cream is.
• Add your chosen alcoholic beverage to the mixture and give a quick fold in. Spoon the whole mixture into a suitable freezer container and freeze, preferably overnight. Take it out about 10 minutes before serving to soften.

Steps:

• Whisk eggs for 2 minutes until light.
• Using a hand mixer, add the sugar a little at a time blending on a low-setting until combined in between each addition.
• Blend in the cream, irish cream, milk, and instant coffee until combined.
• Place the mixture in an ice cream machine and freeze until your cream begins to stiffen(follow your machine's directions, this may take anywhere from 20-50 minutes).
• Add the chocolate pieces and freeze until the ice cream is stiff and ready. Do not remove too early or the ice cream will become icy when it finishes freezing in the freezer. But the ice cream should be pliable.
• Tightly pack in a tubberware container and freeze.
• Makes about 8 half cup servings.

Steps:

• Add ingredients in blender.
• Blend until smooth.
• Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.