Bailyes Irish Cream

Happy St. Patrick's Day! In honor of the man who drove the snakes out of Ireland, I made a Baileys Ice Cream with Baileys Caramel sauce. Unfortunately, it did not turn out so well. As many of you may know, alcohol does not freeze all that well. Hence, why so many people keep alcohol in their freezers. The ice cream tastes pretty good, but unfortunately, is pretty soupy. For those who do not mind eating soupy ice cream, I have presented the recipe below.

Baileys Ice Cream

 

Ingredients:

2 cups heavy cream

1/2 cup Baileys Irish Cream

3/4 cup milk

3/4 cup sugar

1/2 teaspoon salt

 

Preparation:

Combine all the ingredients in a big bowl, stir together well and then churn in your ice cream maker.

Baileys Caramel Sauce

 

Ingredients:

1/2 cup sugar

1 tablespoon butter

Pinch of slat

1/2 cup Baileys Irish Cream

1/2 cup heavy cream

 

Preparation:

Caramelize the butter, sugar and salt over medium heat. Stir frequently so the mixture does not burn. Once the sugar turns a golden brown, add the Baileys. Continue stirring.

As the mixture thickens, add the heavy cream. Stir until all the ingredients are combined.

Remove from stove and allow to cool. Pour over ice cream.

 

 

As I mentioned, the flavor of this ice cream is quite nice, if you enjoy Baileys. The flavor of the Baileys comes across strongly, while still being sweet, the way you would like a dessert to be. However, the ice cream itself does not freeze well. I am assuming this is because of the high quantity of alcohol. If anybody has any ideas on how to make this ice cream freeze better, I would love to hear your suggestions. In addition, I did not really like the way the Baileys Caramel Sauce turned out. I thought the Baileys was too strong and detracted from the flavor of the ice cream. Overall, I would not label this a success. Until next time, keep calm and get your ice cream eating on!

Coconut Ice Cream

My apologies, it has been awhile since I posted a new ice cream flavor. This time I actually have a good excuse. I got sick with strep throat, which kept me in bed for a few days. It even ruined my husband's Valentine's Day plans to make a romantic cheese and chocolate fondue dinner for me. Instead I stayed in bed, watching the Oscar nominated Boyhood and drinking tea with honey and lemon. I hope other people had a more eventful Valentine's Day.

After I started to feel better with the help of some antibiotics, my husband and I headed to Vermont for my second downhill skiing experience ever. As we drove to Vermont, my husband told me, "not all mountains are created equal." Truer words have never been spoken. I did not realize how flat the bunny hills in New York were compared to the bunny hills in Vermont. My first day in Vermont, I headed to my "Learn To Ski" class thinking I would show everyone how those "Vs" or "pizzas" were done. To my shock, we actually went to the top of a big hill and the instructor sent everyone down already weaving in and out as if they had been skiing their whole life. Everyone that is, except for me, who stood on the top of the hill shaking in fear and refusing to move. The instructor had to come back up the hill to get me, literally holding my hands the whole way down the hill. After recovering from that embarrassment, I improved. I am pleased to announce that by the time we left, I was going down the green trails, weaving in and out, all by myself.

Since returning from Vermont, I participated in a Scavenger Hunt and learned how to shoot a bow and arrow, while pretending I am as badass as Katniss Everdeen. Finally, I managed to come good on a promise I made about a month ago now and make a simple coconut ice cream.

 

Coconut Ice Cream

 

Ingredients:

2 13.5oz cans of coconut milk

1 cup of sugar

 

Preparation:

Bring the coconut milk and sugar to a boil and then let them simmer for approximately 10 minutes.

Allow to cool in the refrigerator overnight.

Churn in your ice cream maker.

 

Note: This ice cream tastes best after it has just been churned. I have made a couple of ice creams with coconut milk now and it never seems to respond well to freezing. It becomes kind of chunky. Nonetheless, if you eat this ice cream immediately after it has been churned, it is very refreshing.

 

Until next time, keep calm and get your ice cream eating on!