After Christmas, I really wanted to experiment more with desserts. I have never enjoyed making them in all honesty as I hate having to put the exact amounts in of ingredients – I love just chucking whatever in to a savoury dish and making the flavours work. I don’t think you can go wrong if you cook like that. But now I work in a commercial kitchen, I know I need to up my game on the sweet front! I mentioned to my boyfriend that I wanted to try and make my own ice cream as in the summer I think it would be a good thing to have different flavours to sell, plus, it would be more interesting than using vanilla ice cream all the time with hot desserts!
I had almost a whole bottle of Bailey’s left after Christmas (only because I’m a gin monster), so thought that would be a great flavour to try out first! It was actually easier than I thought it would be, but I imagine there would be a lot more faffing involved if you don’t have an ice cream machine! I had the bucket used for churning in the freezer for a couple of days before I used it – as long as yours is in there for three hours before using, the ice cream should still churn properly and set. As this had alcohol in, it took longer to set than the chocolate ice cream I made the following week. I think it’s well worth the effort though. I served mine with a chocolate torte and it looked delicious and tasted even better!
Prep time: 5 minutes. Cooking time: 20 minutes + 12 hours setting time.
- 4 egg yolks.
- 3 whole eggs.
- 1 vanilla pod seeded.
- 500g whole milk.
- 500g double cream.
- 3tbsp vanilla extract.
- 230g caster sugar.
- 200ml Baileys.
- Split the vanilla pod in half and scrape the seeds out. Add the milk and cream to a saucepan, along with the vanilla seeds and the pod.
- Bring the mixture to the boil and simmer on a low heat for 10 minutes so the vanilla infuses the cream and milk.
- In the meantime, whisk the eggs, egg yolks and sugar. I would use an electric whisk for this as you need to do it for around 3 minutes until the mixture becomes thick and pale in colour.
- Take the milk and cream off the heat and pass through a sieve. Discard the vanilla pod as the seeds would have infused into the rest of the mixture.
- Measure out 230ml of the hot liquid and slowly add it to the egg mixture.
- Add this and the rest of the milk/ cream back to the saucepan and stir constantly over a very low heat until it is thick enough to cover the back of a spoon. Do not leave it or let it get too hot as the eggs will scramble and you will be left with a horrible texture – you want the ice cream to be smooth.
- Transfer the contents of the saucepan to a large bowl. I poured mine through a sieve again to ensure it was smooth. It should be nice and thick, therefore it will take a while to pass through the sieve. Just be patient with it.
- Stir in the Baileys and place a piece of cling film over the top of the mixture to prevent a skin from forming. Place in the fridge for 2-3 hours until cool.
- When the mixture is fully chilled, add it to your ice cream machine and churn for 20 minutes. As the bucket is already cold, the ice cream will begin to set during this process.
- Place in a container and freeze for at least 12 hours.