Creamy Bailey’s Irish cream liqueur is the base for this ice cream and then gets swirled with ribbons of whiskey chocolate fudge. Perfect for St. Patrick’s Day!
The other night while painting L, U, C, K, and Y paper mache letters with copper paint (to be used as decor for my “Pot Luck’o the Irish” party this weekend), a question struck me – when did I become so stinking domestic? This question may seem silly to you as I have run this blog for over 5 years and even have a DIY section. But then again you might be right. When I look back on my childhood, I always went all out for holidays. I used every possible holiday as an excuse to have a sleepover party with friends. And I did take private art lessons for years. So I really shouldn’t be surprised and therefore it is a silly question for me to be asking. I just feel like I may have jumped off the deep end. Whatever, it’s no fun in the shallow end of the pool anyway.
Let’s get back to what I mentioned about having a Pot Luck o’ the Irish party. Every year I pull out my trusty slow cooker and make several pounds of corned beef, cabbage, and potatoes and my friends bring whatever side dishes and/or desserts they prefer. This year I am skipping the corned beef (or rather I am saving it for the actual day for a normal non-party dinner) and instead am doing something different (which I will share on Monday). But first, I want to talk about the dessert I made because I believe in the motto “Life’s short, eat dessert first”. Or at the very least, decide what you are having for dessert first before eating to ensure that you will have room. Today’s option is a Irish cream based ice cream (say that 3 times fast) with a whiskey chocolate fudge swirl. It just might be one of the creamiest ice cream I’ve ever made. And I think it’d make a great addition to a Guinness float. Hello ice cream car bomb float!
One year ago: Pistachio Baklava Bars
Two years ago: Mini Rainbow Cheesecake Bites
Three years ago: Skinny Chocolate Peanut Butter Swirl Cupcakes
Five years ago: Irish Car Bomb Brownies
BAILEY’S ICE CREAM WITH WHISKEY FUDGE SWIRL
Makes approximately 1 quart
Ingredients:
ICE CREAM
5 egg yolks
1/2 cup granulated sugar, divided
1-3/4 cups heavy cream
3/4 cup Irish creme liqueur
1/4 tsp salt
1 tsp vanilla extract
1/2 cup whiskey fudge ripple (recipe below)
RIPPLE
1/2 cup + 2 Tbsp sugar
1/2 cup water
6 Tbsp cocoa powder, sifted
1/4 cup light corn syrup
1/8 tsp salt
1 oz. semisweet chocolate, finely chopped
1 Tbsp Irish whiskey
1/2 tsp vanilla extract
Directions:
- Make the ice cream base: Whisk together the egg yolks and 1/4 cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
- Heat the remaining 1/4 cup of sugar, cream, Irish creme liqueur, and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
- Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
- Make the whiskey fudge ripple: In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered and the sugar is completely dissolved, remove from heat and add the chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the whiskey and vanilla extract. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. (Any leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks and used as ice cream topping.)
- Churn the ice cream: Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, as you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge ripple. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Freeze for about 4 hours or overnight.
Source: Adapted from my Honey Almond Ice Cream with Fudge Ripple.
