Baileys Irish Cream Coffee Chip Ice Cream Recipes

BAILEYS IRISH CREAM ICE CREAM

Steps:

• Whisk eggs for 2 minutes until light and frothy.
• Add the sugar a little at a time whisking thoroughly until combined in between each addition.
• Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
• Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
• Serve immediately, or pack in a container and freeze.

BAILEYS ICED COFFEE

Steps:

• STEP ONE Whizz the Baileys in blender with the ice-cream and milk. STEP TWO Whip the cream until it holds its shape. STEP THREE Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee. STEP FOUR Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and biscuit, and voila, the perfect coffee cool down.

BAILEY'S IRISH CREAM & COFFEE CHIP ICE CREAM

Steps:

• Whisk eggs for 2 minutes until light.
• Using a hand mixer, add the sugar a little at a time blending on a low-setting until combined in between each addition.
• Blend in the cream, irish cream, milk, and instant coffee until combined.
• Place the mixture in an ice cream machine and freeze until your cream begins to stiffen(follow your machine's directions, this may take anywhere from 20-50 minutes).
• Add the chocolate pieces and freeze until the ice cream is stiff and ready. Do not remove too early or the ice cream will become icy when it finishes freezing in the freezer. But the ice cream should be pliable.
• Tightly pack in a tubberware container and freeze.
• Makes about 8 half cup servings.

BAILEYS ICE CREAM

Steps:

• Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the 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 colour (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.

BAILEY'S IRISH COFFEE

Steps:

• Combine coffee and Bailey's Irish Cream.
• Top with whipped cream and serve.
• Makes 1 serving.