Bailey’s Fudge Ice Cream for Two

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.