- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ to ¾ cup of Irish Whiskey (depends on your tastes)
- 3 to 4 tablespoons of Mocha Ripple
- 5 egg yolks
- ½ to ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon coffee extract or 1 teaspoon of finely ground espresso beans
- ½ cup (250 ml) sweetened condensed milk
- ⅛ cup shaved or finely chopped chocolate
- FiIl a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and place in the bowl a fine-mesh strainer.
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, salt, Irish whiskey and mocha ripple. Cook, stirring occasionally, until hot but not boiling.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the vanilla extract, almond extract and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally.
- When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight.
- When you are ready to freeze the custard pour into an ice cream maker and spin according to the manufacturer’s instructions.
- Five minutes before mixing of ice cream is completed, add chocolate one spoonful at a time (this will give an even disbursement).
- Eat immediately if you want soft serve, or transfer to an container, cover, and freeze for at least 4 hours, until hard, or up to 1 week.
Properly churned and ready to serve, this ice cream combines the taste of Bailey’s Irish Cream with chuncks of chocolate. Very yummy.