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Extremely creamy Bailey’s Irish Cream ice cream with chewy fudge chunks.
To make the ice cream: In a medium saucepan, combine the heavy cream, Bailey’s, milk, salt, and half of the sugar. Heat over medium, stirring frequently, until it comes to a boil. Let it boil for 1 minute.
While the milk mixture is heating, whisk together the egg yolks and the remaining half of the sugar until thick and pale. After your Bailey’s mixture has boiled for 1 minute, slowly pour a steady stream of it into the egg mixture, whisking constantly. Once you have poured 2/3 of the Bailey’s mixture into the eggs while whisking, pour the egg mixture back into the pan and reheat over medium heat. Stir constantly with a wooden spoon for a few minutes until the mixture thickens and coats the back of the spoon. Remove from heat and pour it through a fine mesh strainer set over a bowl. Remove the strainer, stir in the vanilla, cover the bowl with plastic wrap, and place in the fridge to cool for 2-3 hours.
While the ice cream is cooling, make the fudge by combining all of the light corn syrup, sugar, heavy cream, water, and salt in a medium saucepan set over medium heat, stirring frequently until thickened. This should take about 5 minutes.
Meanwhile, microwave the chocolate in 30-second intervals, stirring frequently, until melted and smooth. Whisk in the sifted cocoa powder until it’s dissolved.
When the sugar mixture has thickened, take it off the heat, add in the butter and vanilla, and let cool slightly. Add in the chocolate and mix until smooth. Set aside.
Once the ice cream mixture is cold, churn it according to the manufacturer’s directions. During the last few minutes of churning, drop 1/2 teaspoonfuls of the fudge into the ice cream maker, using about half of the fudge mixture. Store the rest of the fudge in the refrigerator and heat slightly before using later. Scoop the ice cream out of the maker and into a bowl. Freeze it for several hours before serving.
Ice cream based on a Cuisinart recipe. Fudge adapted from Cook’s Illustrated.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!