Bailey’s and Chocolate Frosting Ice Cream

To be clear, you don’t need to have chocolate frosting in this ice cream, if you prefer your Bailey’s “straight”. You also don’t need the Bailey’s. You could leave it out and have vanilla ice cream with chocolate frosting. Both work.

In fact, I made this for K because of his love of Bailey’s. I can’t stand the stuff, but I did sample enough to enjoy the frosting. In one of my many efforts to enjoy leftover frosting, I discovered that it can be dropped into ice cream and remain soft enough when frozen to still be enjoyable. I wondered if anyone else had tried mixing frosting into ice cream, but I could only find ice creams that tasted like frosting, or frostings that tasted like ice cream. People, why not mix them? Who doesn’t like ice cream with their cake? (Well, me, sometimes, but you get the point.)

So, feel free to use this knowledge as you wish: frosting goes well in ice cream, and Bailey’s can be added before churning for that little kick.

Directions for Bailey’s and Chocolate Frosting Ice Cream

• 2 cups heavy cream
• 1 cup milk
• 1 cup sugar
• Pinch of salt
• 1 vanilla bean, split down the middle
• 4 egg yolks
• 1 Tablespoon vanilla extract
• 1/4 cup Bailey’s
• 1 cup or more chocolate frosting

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, cinnamon, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them.

Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees.

Remove from the heat and pour through the mesh strainer into the bowl.

Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Remove the vanilla bean before churning the ice cream. Stir in the Bailey’s.

While the ice cream churns, place spoonfuls of chocolate frosting on a plate and chill in the freezer until the ice cream is ready.

 

At the end of churning, drop in the spoonfuls of frosting.

You can add more or less for your preference. Place the ice cream in a container for the freezer and freeze until firm.

Directions for Bailey’s and Chocolate Frosting Ice Cream (without pictures)

• 2 cups heavy cream
• 1 cup milk
• 1 cup sugar
• Pinch of salt
• 1 vanilla bean, split down the middle
• 4 egg yolks
• 1 Tablespoon vanilla extract
• 1/4 cup Bailey’s
• 1 cup or more chocolate frosting

In a medium saucepan over medium low heat, combine the milk, 1 cup of cream, the sugar, cinnamon, and salt. Heat to about 175 degrees (or until the milk mixture is steamy). Scrape in the vanilla bean, then drop it in. Cover and remove from the heat to sit for about 1 hour.

Prepare an ice bath for a large bowl with the remaining 1 cup of cream in the bowl. Place a mesh strainer on top. Bring the milk mixture back to temperature. Meanwhile, whisk the egg yolks together in a small bowl. Add some of the milk mixture into the eggs to temper them. Add all of it to the saucepan and heat until the mixture reaches a temperature of 180 degrees. Remove from the heat and pour through the mesh strainer into the bowl. Add the vanilla bean to the bowl. Stir in the vanilla extract. Cover and chill for at least 4 hours or overnight.

Remove the vanilla bean before churning the ice cream. Stir in the Bailey’s. While the ice cream churns, place spoonfuls of chocolate frosting on a plate and chill in the freezer until the ice cream is ready. At the end of churning, drop in the spoonfuls of frosting. You can add more or less for your preference. Place the ice cream in a container for the freezer and freeze until firm.