This recipe is simple to make but completely complex in flavour. Perfect for a weekend treat,
Today I have a very special treat for you. My friend Donna of Cookistry is joining us.
I adore Donna, she is such a genuine individual. I dig that about her.
You’re going to dig that about her too. Please welcome Donna to the blog.
If you love Irish cream liqueur, you’re going to love this ice cream with a double dose of Baileys Irish Cream. The interesting thing is that the ice cream and the caramel sauce aren’t just versions of the same flavor. The uncooked ice cream has the pure flavor of the liqueur, while the caramel has deeper, darker notes.
If you have extra caramel sauce, drizzle it on vanilla or chocolate ice cream, or over berries with whipped cream. Or pound cake. Or waffles. Or eat it with a spoon. Or … you might want to make an extra batch.
As for the ice cream, since it’s not a cooked ice cream – no eggs involved – it’s pretty quick to assemble. If you have an ice cream maker with its own compressor, you can pour this right into the machine and churn it right away. If you’ve got a freezer-bowl-style ice cream maker, be sure it’s fully chilled before you churn. Because of the alcohol in the Baileys it can take a little longer to freeze, so you want it as cold as possible before you start.
- 2 cups heavy cream
- ½ cup Baileys Irish Cream
- ¾ cup milk
- ¾ cup sugar
- ½ teaspoon salt
- ½ cup sugar
- 1 tablespoon butter
- Pinch of salt
- ½ cup Baileys Irish Cream
- Milk or cream, as needed (possibly up to ½ cup)
- Combine all of the ice cream ingredients in a bowl or large measuring cup. I often use a 2-quart measuring cup, to give me plenty of space for sloshy stirring while giving me that handy pour spout. Stir until the sugar and salt are melted and you don't feel any grainy bits left.
- Refrigerate until fully chilled, then churn in your ice cream maker according to the manufacturer's instructions.
- Put the butter, sugar, and salt in a heavy-bottomed pan. I use a saucier, but a sauce pot is fine. Heat on medium (stirring as needed) until the sugar melts and takes on a toast golden brown color (watch carefully so you don’t burn it!), then take it off the heat and add the Baileys Irish Cream. The sugar is probably going to seize and harden, but don't worry about that. Put it back on the heat and cook, stirring as needed, until the sugar melts and combines with the Baileys to make a thick caramel.
- Add milk or cream as needed, until you have a slightly thickened sauce - this will thicken significantly as it cools, so you need it to be much thinner when it's hot. Otherwise, you'll end up with something more like an oozey caramel candy.
- Serve the caramel warm (just barely warmed, not off-the-stove screaming hot) over the finished ice cream, or let it cool, then refrigerate until needed. If it thickens too much when cooled, you can reheat it and add more milk or cream until you have the consistency you're looking for.
- Serve the ice cream with a drizzle of the caramel sauce, and pass extra at the table, if you like.
I don’t know about y’all but I just ran into the kitchen to snag the biggest spoon I could find. If you need me I’ll be hiding in the closet. Eating this ice cream.
A huge thank you to Donna for this amazing recipe. I’m so happy to have a friend like you. One of these days we’ll meet in person.
Other Fabulous Recipes from Cookistry:
Biscuits from Cookistry
Dinosaur Cookies by Cookistry
Skillet Lasagna from Cookistry
Tune in tomorrow for more Boozy Desserts.
And be sure to check out all the other boozy participants this week:
B52 Layer Cake by gotta get baked
Boozy Caramel Apple Bread and Butter Pudding by My Catholic Kitchen, coming on Thursday July 24
Bourbon Peaches & Cream Popsicles by My Imperfect Kitchen, coming on Friday July 25
Toodles and smoochies!