Irish Cream Ice Cream

One of my favorite things about making ice cream is watching the excitement on friends’ and family’s faces when they eat it.  Ice cream makes people happy.  When a guest visits my home, I usually take requests and make their favorite flavor to enjoy during their visit.  In the past, I made Fudge Ripple Ice Cream for my father and he enjoyed every bite.

A couple weeks ago, my younger brother flew into town for a weekend visit.  Rather than making ice cream before he arrived, my brother asked if we could make it together.  On the day of his arrival we made a trip to the grocery store to buy ingredients and he contemplated the flavor that he wanted to make.  In the end, he chose Irish Cream ice cream.  He is a fan of Bailey’s over ice so we set out to make an ice cream that tasted like the drink.  The result was a sweet and creamy ice cream with a strong irish cream flavor (including the liquor taste). Cheers to family and good times!

Irish Cream Ice Cream
Makes 1 quart

This ice cream is tasty by itself, but it works perfectly as the base for an affogato.  Place a scoop or two in a small glass and top with warm espresso or coffee.  Enjoy before the ice cream melts.

1 1/4 cups irish cream liquor
2 cups (500 ml) whole milk
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1 ¼ cups (313 ml) heavy cream
2/3 cup (133 g) sugar
1/8 cup corn syrup (30 ml)
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

Pour irish cream liquor in a small saucepan over medium heat.  Bring to a low boil, reduce heat and simmer until liquor is reduce by half (3/4 cup).  Remove from heat and cool to room temperature.

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. Set a fine mesh sieve over the bowl and set aside.

In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually pour the hot milk mixture (through the sieve) into a medium bowl. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes.  Add liquor reduction and stir until combined.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.