I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. ~Heywood Broun
Ice cream is happiness condensed. ~Jessi Lane Adams
How true….who could resist this decadent, sinfully rich goodness….the young and old succumbed to it :) Me for one , can never resist such soul-stirring goodness. Ever since I got this craze in making my own ice-cream, I have stopped buying from super mart now. I get the thrills when things are done manually.
No ice machine :))) It gets better and better each time and mmmmmm its so yummilicious . A bit more work but the satisfaction is guaranteed.
Last week I tried this super nice Irish Cream Liqueur Ice Cream and it turned out PERFECT !!Creamy and smooth and the after taste of the Irish Cream Liqueur makes you yearn for more. Thanks Kieran Murphy for sharing this wonderful recipe . Imagine, I was thinking besides cakes and putting it in coffee ,what else could I do with my bottle of Baileys...haha now I know how to put it to good use...** wink...yea more of this ice-cream!
A tub a week keeps me happy. Imagine this scenario….curl up in front of the idiot box watching your favourite drama and slowly licking this lip smacking sweetness from the spoon…..mmMmm every mouthful is a taste of heaven . How very true, ice cream is happiness condensed!!!
Irish Cream Liqueur Ice Cream ( adapted from Kieran Murphy )
1 cup Sugar ( I use 1/2 cup)
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
2 Tablespoons Irish Cream Liqueur (we suggest Baileys, and you can add a bit more if you want, but if you add too much, the ice cream will be very soft and melt quickly...)
What to do:
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer. Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
- Mix in the cream and the liqueur, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.
2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.