Posted by Megan | Dessert, Global, Ice Cream

I’m almost caught up! I’m almost caught up! And by almost caught up I mean that I’ve got about one week left before I can post about what we’re making in real-time again. Hooray! Prepare yourselves for a flurry of posts again this week, beginning with this ice cream recipe, because who doesn’t love ice cream?!?! This batch of heavenly goodness is one that can only act as a special treat, mostly because the Bailey’s makes it a *tad* more expensive than other ice cream recipes we make. But it had been a very long time since we had whipped anything up and we figured why not try something new and exciting for our first ice cream batch since we’ve been married? The result was most excellent and when I found this a week later still in the freezer, it was even better. There’s nothing more fitting for bridging the winter-spring season of March than a touch of the Irish holiday combined with the first tastes of spring. Invest in the Bailey’s, go forth and make ice cream!

Bailey’s Ice Cream
3/4 cup sugar
2 egg yolks
1 1/2 cups heavy cream
1/2 cup Bailey’s Irish Creme
1 tsp vanilla

 

 
Whisk the egg yolks with 1/4 cup of sugar until light and fluffy. Mix in the rest of the sugar until completely combined. Stir in the heavy cream, Bailey’s and vanilla until all the ingredients are as well-combined as possible. Refrigerate for at least one hour (or overnight) before putting in ice cream machine. Follow manufacturers instructions and enjoy!

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