BAILEY'S ICE CREAM

Bailey's is the most alcohol drink that I like. For my tastebud, its not too alcoholy and not as bitter as other alcohol drink.

Actually, I am not the kind of person who can drink alcohol. The very first time I drank alcohol is when I was in high school, and that is Singapore Sling, and even though we (me and my 2 other girl-friends) shared it together yet I still fell sick the next morning. So, from that day I always refused to drink any alcohol drink.
But, Bailey's is a different story :). Tho I dare not drink a full glass of serving, but I like it *it isn't bitter at all*.

Since I made tiramisu ice cream which contained rum and kahlua, I've been craving bailey's ice cream. For some reason, I'm unable to make it until one day, I took *forced exactly* my hubby to buy bailey's irish cream at liquor store.

Then....here we are with this creamy rich bailey-ish ice cream which I changed the recipe here and there from the original recipe. I love love love it!



Bailey's Ice Cream

Ingredients:
600ml whole milk
450ml heavy cream (double cream)
150ml Bailey's Irish Cream
1 tsp vanilla extract
3 large eggs
5 large egg yolks
225g sugar
2 teaspoons pure vanilla extract

Preparation:
Combine the milk and cream in a medium saucepan. Stir in vanilla extract.
Bring the mixture to a simmer over medium heat. Boil it until barely boiling.
Combine eggs, egg yolks, and sugar in a medium bowl. Beat on medium speed until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise).
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Alcohol contained ice cream will take about 10 hours to freeze.