Wednesday, December 4, 2013

Baileys Ice Cream

The holiday season often means an abundance of yummy desserts like pies and puddings. While a lot of people may swear by custard with their pudding, I prefer ice cream.

Sure a scoop of vanilla ice cream is yummy enough, but why not take the naughty factor up a step and treat yourself to some baileys ice cream.
This ice cream is as straightforward as can be. No eggs, not heating, no custard making, just mix, chill and churn for a rich and creamy ice cream with the unmistakable flavour of Baileys Irish Cream.

Baileys Ice Cream (makes roughly 5 cups)
1/2 cup Baileys Irish Cream
1/4 teaspoon vanilla extract
2 cups thickened cream
2 cups milk (full fat)
1 1/4 cups sugar (granulated)

To make the ice cream- add the all the ingredients into a large mixing bowl and stir until all the sugar has dissolved.

Cover the mixture and place in the fridge until cold.

Once the mixture is chilled, freeze in an ice cream maker according to your machines instructions.

Because of the alcohol in the mixture, it will not quite reach the usual soft serve consistency in the ice cream maker. Transfer the churned ice cream to a container and freeze overnight before serving.

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