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!