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Bailey’s Ice Cream with Chocolate Shavings

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Bailey’s Ice Cream with Dark Chocolate Shavings.

Ingredients

  • 1-½ cup Bailey's Irish Cream
  • ½ cups Sugar
  • 3 whole Large Egg Yolks, At Room Temperature
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla
  • ½ cups Dark Chocolate Shavings, From A Semi-sweet Bar

Preparation

Bring the Bailey’s to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup. Mine took about 15 minutes. The liqueur will be thicker and slightly syrupy. Set aside.

In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg/sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly. (Be careful not to let it boil or you will have scrambled eggs on your hands, and not custard. I usually check to see if the mixture slightly coats the back of a spoon. If it does, you are done!)

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Cool slightly. Add heavy cream, vanilla and the reduced Bailey’s Irish cream. Cover and refrigerate overnight.

Stir the chilled mixture and then place in your ice cream freezer and freeze according to your own machine’s directions. When the ice cream is semi-frozen, toss in the chocolate shavings and freeze until firm.

One Comment

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llenadadelgozo on 3.20.2011

This is the best ice cream I have made at home. I used Mint Chocolate Bailey’s, and I only had about a cup… it still worked. Instead of using chocolate, I used about ten crushed oreos to make Mint Baileys Cookies and Cream. The texture and flavor were PERFECT. I could have eaten it in one sitting. Will double or triple this next time!

4 Reviews

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abbylyn on 10.12.2010

This is one of the best ice creams I have made. I used mini chocolate chips instead of the shavings and it was delicious! Now I just have to go get more bailey’s so I can make more.

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aklute on 7.9.2010

This is a wonderful recipe. It also took me a lot longer than 15 minutes to reduce the Baileys, but it was worth it. I also added the reduced Baileys to the custard a few minutes before taking it from the heat in order to melt any skin that had developed. I have made this several times and it always runs out fast!

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ajl437 on 6.24.2010

This turned out great. It did take a little longer to reduce to half and my Bailey’s got a skin on the top so I also strained that. Otherwise it was as described. I love the creamy texture and the flavor is perfect. Will definitely be making this again.

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nemille on 5.24.2010

This was the second batch of ice cream I have made with my new KitchenAid stand mixer. The ice cream attachment holds two quarts, so I doubled this recipe. I used an entire bottle of Baileys, which was three cups; it took considerably longer than 15 minutes to cook it down to a syrupy consistency. Otherwise, everything seemed to work fine as described.

This ice cream has a very nice flavor and texture. It’s not quite as creamy as my last batch since it uses milk instead of half and half, but that’s probably a good thing. This recipe is a keeper, but I think next time I may try adding toasted pecans instead of or in addition to chocolate.

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