'Calling it a done week!
♫ Party music to go...
What does a beach lover at heart do with a gifted case of Baileys Original Irish Cream? Do we even need to ask that question. Well, for starters she could enjoy a chilled serving over ice in her nightcap glass, definitely share and kick back with her playful-hubby-in-crime, share a couple bottles with family, cherished friends and respected working team, and then she could take a wild test ride with making her very own boozy bliss: Baileys with White Chocolate Ice Cream for this longer holiday weekend. And that is exactly what came to mind within minutes of this very generous and unexpected arrival.
*Working with alcohol which freezes at a much lower temperature than milk requires a little navigation which simply means it's best to slowly add alcohol-anything and any additional dry, solid treats such as chocolate/ coconut shavings or chips during the last 5 minutes of the 25 minutes tops churning cycle, in the ice cream maker for best results. Do also allow for extra freezing time--- at least 12 hours with any added alcohol. Once we carefully plan our timing, we can enjoy our happiness-is-in-the-making journey for all its fun (and indulgent) worth. Recipe below. ~xo
Ingredients:
For this vanilla base ice cream
1 cup regular Whole Milk (I used our Natrel Lactose Free 1% milk already in our fridge)
1 1/2 cups 35% Whipping Cream
1/3 cup fine granulated sugar
2 pinches of salt
2 tablespoons pure vanilla extract
The decadent adds
1/2 cup finely grated white chocolate
1 cup Baileys Original Irish Cream
Directions:
1. Allow the ice cream maker bucket to thoroughly chill flat in the freezer for at least a full day (24 hours).
2. Whisk the granulated sugar into the whole milk until fully dissolved.
3. Add the whipping cream, salt, and pure vanilla extract and gently blend in.
4. Store the now creamy mixture in an airtight glass container overnight in the refrigerator to chill well.
5. The next day: Pour the chilled creamy mixture into the ice cream maker and allow to churn for 25 minutes tops, s-l-o-w-l-y adding the Bailey's Original Irish Cream and finely grated white chocolate at that 20 minute mark.
6. Using a spatula, scoop the softer-churned mixture into an airtight ice cream tub, cover with parchment paper, and allow to freeze undisturbed for at least 12 hours (even better overnight).
*Serve with a spirited sprinkle of any chilled leftover grated white chocolate (optional) and enjoy!~
Special thanks to Baileys!
