Tasty, Tipsy Ice Cream (Featuring Baileys and Cocoa Liqueur)

Note: This recipe is only for readers who have attained a suitable age as determined by the laws and mores of their society. As always, consume ice cream responsibly.

Yesterday, in honor of a whisky* shindig at a friend’s very finely appointed (and book-themed!) basement bar, I created a new creamy concoction. It includes a healthy (or should I say deliciously unhealthy?) dose of Baileys Irish Cream**. To keep things interesting, I also added a shot of cocoa liqueur from Wisconsin’s very own Yahara Bay Distillers. Read on for step-by-step instructions on how to make this tasty (and slightly tipsy) ice cream.

*In the Scottish tradition, which our host firmly espoused, the “e” is always omitted in whisky.

**I had to counter the Scottish-ness of the event with a bit of my own Irish heritage.

whisky ice cream ingredients

To begin, assemble the ingredients:

1 cup whole milk
4 oz Irish cream
2 cups heavy cream
1 oz cocoa liqueur
1 tsp. vanilla extract
3/4 cup sugar
1 pinch salt

You can adjust the Irish cream, cocoa liqueur, and sugar to suit your taste.

whisky ice cream - milk, sugar, salt

Whisk together the milk, sugar, and salt.

whisky ice cream with Baileys and cocoa liqueur

Add the remaining ingredients and whisk lightly.

chill whisky ice cream

Cover and chill in the refrigerator for at least 2 hours (overnight is best).

churn whisky ice cream

Pour the mixture into your ice cream maker. I love my Cuisinart churn. I even have an extra freezer bowl so I can make multiple batches on the same day. Just be sure to put the bowl in the freezer at least 12 hours (24 is best) before you plan to churn. I keep my bowls in the freezer at all times—you know, in case of an ice cream emergency.

The ice cream is finished when it begins to pull away from the edges of the bowl.

store whisky ice cream

Pack the finished ice cream in air-tight containers and store in the freezer. For best results, chill the ice cream for at least 2 hours before consuming. However, in case of the aforementioned emergency, ice cream may be eaten straight out of the churn.

Bonus tip: Slip your container of ice cream inside a chilled freezer bowl for easy, melt-free transportation.

ice cream freezer bowl

IMPORTANT! DON’T FORGET THIS STEP:

Lick the bowl clean.

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