Saturday, November 21, 2009

Bailey's Ice Cream

These are strictly for adults only. Creamy, rich and smooth. Smother your lips in some of these today. I've cut down the sugar by a tablespoon so it's not overly sweet.

They are not very easy to scoop after coming out from the freezer so you really have to stand it a while to soften it. But once it's softened, you gotta eat it rther quickly because it melst pretty fast due to the liqueur content in it.

Will I make this again? Yes, because it doesn't even require any stove top cooking! Another quick fix for me!

Bailey's Ice Cream (adapted from Iced: 180 very cool concoctions)

Line a 3 cup freezer-proof container with plastic wrap.

1 large egg yolk
2 tbsp castor sugar
3 tbsp Baileys or any other Irish Cream liqueur

Whisk together the yolk and sugar in a bowl until pale. Then whisk in the Bailey's.

1 large egg white
1/4 cup castor sugar

Beat the egg white in a clean dry bowl until stiff peaks form, then gradually beat in the 1/4 cup of sugar and beat in until glossy.

125g Mascarpone cheese
1/2 cup whipped thickened cream

Fold the Mascarpone into the egg yolk mixture followed by the whipped cream. Gently fold through the egg whites.

Pour into the prepared container and freeze for 5 hours or overnight. To serve, turn out the container and stand for 5 mins. Cut into slices.

For me, I chilled it overnight and churn them in my ice cream maker. Refreeze it for 30 mins and serve it scooped into sugar cones.

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  1. what is castor sugar?????????

  2. Kat,

    You might wanna check out this article:

    Superfine sugar/granulated sugar could be substituted. I usually buy white sugar and add vanilla bean seeds (split lengthwise and reveal all seeds inside)and pulse them in a food processor until they are fine. Then I'll throw back the vanilla pods in.

    They are fine sugar that dissolves rather quickly.