Unfortunately, this was not a favorite of mine, nor my friends (I can tell this because there is still some left in the freezer a month later!). The ice cream was amazing fresh out of the machine but after it spent some time in the freezer it lost flavor.
Let me know if you come up with a better recipe for next year!
Ingredients
- 20 oz (ounces) milk (whole)
- 16 oz (ounces) cream (double)
- 4 fl oz (fluid ounces) Baileys
- 3 large egg(s)
- 4 large egg yolk(s)
- 8 oz (ounces) superfine sugar
- 2 teaspoons Pure vanilla extract
- plus mint chocolates to sprinkle on top
- Bring the milk and cream 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 color (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.
