Augment your celebration of Bloomsday by making some ice cream. With Baileys in it. James Joyce would approve.
The only downside to making your own ice cream? The wait! But it’s worth it.
Immediately after making this ice cream, I saw this clip of Jamie Oliver’s Food Revolution. Haven’t researched his claims, but regardless, it certainly made me feel good about making my own ice cream at home! Also, have you noticed in the last year or two that you are no longer purchasing a 1/2 gallon of ice cream anymore? Look closely friends, and you’ll see that you’re being short-changed.
Perhaps now I should actually read Ulysses…
**Stay tuned: this ice cream has an amazing future ahead**
Baileys Irish Ice Cream
2 1/2 cups milk or half-and-half
1 cup sugar
8 egg yolks
2 1/2 cups heavy cream
2 teaspoon vanilla extract
1/4 cup Baileys
1/8 teaspoon salt
Heat milk in a saucepan on the stove until very hot, but not boiling. Take off the heat. In a mixer, combine the sugar and egg yolks and mix together. (Save your egg whites for an egg white omelet in the morning–it completely balances out the ice cream you’ll be having for dessert that night!) Slowly, slowly, SLOWLY add the hot milk to the eggs–slow as a snail so that you temper the eggs rather than cook them. Once it is fully incorporated, pour the entire mixture back into the sauce pan. Again, heat until it is very hot, but not boiling.Turn off the heat and add the remaining ingredients: cream, vanilla, Baileys, and salt. Refrigerate for at least 8 hours. When it is completely chilled, churn in your ice cream maker and enjoy delicious Baileys in ice cream form!