Easy Baileys Marbled Chocolate Ice Cream with Baileys Chocolate Sauce
Who doesn’t like a drop of Baileys? I know I certainly do. I blame my grandfather. It was one of his favourite tipples which he took particular care to introduce to me at an early age. CT’s rather keen on it too as are many others judging by the 2,300 glasses that are consumed every minute of every day. But it’s not just a nice drink made with a blend of Irish whiskey, fresh cream, vanilla and chocolate essences, oh no. It’s also rather good as a cooking ingredient.
When a bottle of Baileys arrived at my door a couple of days ago, it sang to me, seductively, of ice-cream. I’m sure others have come up with the idea of Bailey’s ice-cream, but I’ve never tried it and suddenly I was very keen to do so. My go to ice-cream recipe is a simple one; it consists of two basic ingredients – cream and condensed milk – to which you can add pretty much anything you like. I have adapted the quantities over the years so that it is not overly sweet and I now feel I have the perfect ratio of cream to condensed milk. One of the many wonders of this quick and easy ice-cream is that there is no need for churning or an ice-cream maker; this makes it accessible to just about everyone.
Baileys has a particular affinity for chocolate I’ve found and the marbled Baileys and chocolate ice-cream I envisaged had me leaping out of bed and straight into the kitchen. If you don’t believe me, ask CT. My mother is hosting a gathering tomorrow and I hear a whisper that it might just be sunny, so ice-cream could be a welcome contribution – let’s hope so anyway. And what ice-cream worth its salt couldn’t be improved with a little chocolate sauce?
I made a mini tub of ice-cream so that CT and I could have a taster before launching it on the world. My goodness it was good, no, not good, positively addictive! A little Baileys goes a long way and there was no mistaking its presence here. Having finished the ice-cream, we were tempted to wolf down the sauce too, but I managed to restrain us both so that a full jug will be accompanying the second serving tomorrow.
For further Baileys recipe inspiration check out the links below.
- 100 g dark chocolate (I used 90%)
- 600 ml double cream
- 200 ml condensed milk (half a standard tin)
- 100 ml Baileys
- 30 g chocolate of choice - chopped
- 100 ml double cream
- 80 g dark chocolate - chopped
- 50 ml Baileys
- Dash of water
- Melt the chocolate in a bowl over not quite simmering water (ensure the bowl doesn't touch the water). Leave to cool a little.
- Meanwhile whip the cream and condensed milk until it nears the soft peak stage.
- Take out twelve tbsp and stir into the chocolate.
- Add the Baileys to the cream mixture and whip again until soft peaks form - be careful not to over whip.
- Stir the chocolate mixture through the Bailey's mixture until the desired marbling effect has been achieved.
- Spoon into a 1 litre freezer proof container and scatter the chopped chocolate over the top.
- Cover and freeze.
- Remove from the freezer 20 minutes before serving.
- Heat the cream in a pan with a dash of water until near boiling.
- Remove from the heat and add the chocolate. Stir until melted.
- Stir in the Baileys and test for pourability. If too thick, add another dash of water.
Makes 1 litre (plus a little bit more).
It is recommended that men imbibe no more than 3-4 units of alcohol a day and woman 2-3 units. This ice-cream has a total of 2.7 units (1.8 in the ice-cream and .9 in the sauce), so in the unlikely event of scoffing the whole lot in one go, your daily allowance would not be exceeded.
The darker the chocolate, the less sweet the ice-cream will be.
Small cream cheese containers work well as they fit more easily into the freezer and give a nice portion for two people.
Adapted from Choclette