Kitchen Corner

August 13, 2011

Baileys Ice Cream

Hello to all my baking buddies! How are you doing? I'm back here to defrost my frozen blog, otherwise it would become a huge iceberg soon, hahaha... Well, I can't stay too long here, as the little one need more of my attention. 


As I don't have sufficient time to make interesting bakes, so I think ice cream would be much easier for me to make especially keep it in the freezer to serve my visitors in anytime. This Baileys ice cream was something I like to try long time ago. The unique taste of the ice cream with a bit of alcohol make me feel floated. Hahaha I must admit, I'm not that alcoholic. 


Beside, the texture remain smoothly soft when it's brought out from the freezer unlike my previous attempts which has to be wait for a few minutes before I can scoop it out nicely. I read an article about adding alcohol to ice cream enhances both flavor and texture. Alcohol lowers the freezing point, so ice creams stay creamier and smoother because they do not freeze as solid and are less likely to form ice crystals. Oh yes! It's so true after my experiment. But, I was too greedy on my second experiment as I add too much Baileys in it until it became too soft. So now I've learned that too much alcohol can prevent ice cream from freezing at all. A rule of thumb is to add one and a half tablespoons of 80-proof alcohol for every quart of ice cream base. Well, I'm going to feed my baking buddies soon, hope they don't mind the texture and most importantly is, they won't get drunk, hahahaha.....

Recipe:
480ml whole milk

150g granulated sugar
4 large egg yolks
240ml heavy cream
1/4 teaspoon pure vanilla extract
4 tablespoon Baileys 
some raisin soak in rum (optional)

Pour the milk into a medium size, heavy bottomed saucepan, add approximately 100g of the sugar, place over medium heat, and cook, stirring occasionally, until the mixture register 77C on an instant-read thermometer.
In a nonreactive, medium-size bowl, whisk together the egg yolks and remaining 50g of sugar until foamy and slightly thickned. Carefully temper the egg yolks with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continously. Pour the heated egg mixture into the sauce pan with the hot milk and return to the stove top. Stirring continously with a wooden spoon or heatproof rubber spatula, cook the mixture over medium heat until it register 85C on an instant read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix, if not completely smooth, before incorporating it into the cold cream.

Pour the heavy cream into a clean, large stainless-steel or glas mixing bowl set over an ice bath. Pour the heated custard through a fine mesh sieve or strainer into the cold cream, add the vanilla extract and stir until fully incorporated. Stir occasionally about every 5 minutes until the mixture has fully cooled. This should take about 1/2 hour. Remove the mixing bowl from the ice bath, dry off the bottome of the bowl if necessary, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. Add in the Baileys and stir incorporated. When ready, pour the chilled mixture into the ice-cream maker and about 25 minutes from being done.

Remove the finished ice cream from the ice cream maker and add in the drained raisin then place in a plastic continer. Cover with plastic wrap by pressing the wrap gently against the top of the ice cream, affix lid to container, and place in the freezer to fully harden before serving.

26 comments:

hanushi said...

Good to see you back!! :) This is refreshing to cool the hot weather. :)

wendyywy @ Table for 2..... or more said...

I want to get drunk with this ice cream!
BTW, time flies with a baby.
Sometimes I do wish that the period when he remains as a baby lasts longer.

The Experimental Cook said...

Glad you are back. I'm no alcoholic, but love Bailey's. This sounds yummy!

Aimei said...

Great to see you again! :) happy motherhood! enjoy.. ;)

Cuisine Paradise said...

Welcome back!!!! Your Baileys Ice Cream sure look and taste great for this hot weather!!!!

Small Small Baker said...

So delighted to see your post. The ice cream looks so creamy. I'm getting drunk... :)

edith said...

I am so lucky to eat this. Juz love it! Gd to see you again.

Happy Flour said...

Welcome back. :) Yummy ice-cream for a hot...hot...day.

Passionate About Baking said...

Thanks for intoxicating me! Haha... It was really nice, and I love the plump raisins with rum, yummy!

edith said...

I am so lucky to get a taste of this. Shiok.

Honey Bee Sweets said...

The best desert of the day I must say my dear friend! It ended the event very nicely with this wonderful feeder, yum! I must try to make this myself, thanks for the recipe! 

Elly said...

Oh I love this Ice cream!!!!!

shaz@feedingmykidsbetter said...

Welcome back :) and a lovely recipe for a luscious ice cream too. Thanks :)

Anncoo said...

Welcome back! I love adding alochol in the ice cream. Thanks for sharing this yummy recipe.

natasya said...

Welcome back! This sounds too good to miss. Will definitely make it soon.

Amelia's De-ssert said...

I loves Baileys, your ice cream looks so tempting. Thanks for sharing.

wendyywy @ Table for 2..... or more said...

I think I missed out some words from my comment, I wish my son remained as a baby longer. LOL, he's just 10 weeks now. My girls grew up way too fast.

Jo said...

Hi Grace, the ice-cream was delicious. Haha and I am the lucky recipient to keep the leftovers.

Anonymous said...

Dear Grace,

thanks for sharing the recipe. It's a great way for me to use up my yolks.

:) christine

Delphine said...

Hi Grace,

Welcome & happy to see you back.

Caca said...

this looks so delicious.

Weber Grill Recipes said...

That's great ice cream recipe! Love it. Thanks a lot for sharing :)

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Pantry Doors said...

So yummy! It looks delicious and visually inviting.

Sean Valjean said...

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Gujjar said...

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