Serves 2
40 min
Baileys Irish Soda Bread Ice Cream
Recipe GLPR0c9d32691f8e3f
A luxurious Irish-inspired ice cream featuring caramelized soda bread crumbs, silky vanilla bean custard, and smooth Baileys Irish cream liqueur. This indulgent frozen dessert combines toasted bread crumbs with a rich custard base for a sophisticated treat with subtle whiskey cream notes.
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Ingredients
1/2 cup plus 2 tablespoons bread crumbs from Irish soda bread, at least 1 day old
1/3 cup packed light brown sugar
1 cup whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 vanilla bean
5 large free-range egg yolks
1/3 cup Baileys Irish cream liqueur
Directions
Preheat your oven to 350°F.
In a bowl, combine the Irish soda bread crumbs with the packed light brown sugar, stirring until the crumbs are evenly coated.
Spread the sugared bread crumbs in a single, even layer on a baking sheet.
Bake for approximately 10 minutes, stirring occasionally, until the crumbs darken slightly and the sugar begins to caramelize. Remove from the oven and allow to cool completely.
While the crumbs cool, combine the milk, heavy cream, and granulated sugar in a saucepan over medium heat, stirring frequently until the sugar dissolves completely.
Split the vanilla bean lengthwise with a sharp knife and scrape out the tiny black seeds using the blade tip.
Add the vanilla seeds to the warm milk mixture, stirring to distribute evenly. Do not boil; remove from heat once the sugar is fully dissolved.
In a separate large mixing bowl, gently whisk the egg yolks until lightly beaten.
Slowly pour the warm milk mixture into the beaten yolks, whisking gently and continuously to combine without scrambling the eggs.
Return the mixture to the saucepan and place over low heat.
Stir constantly for approximately 5 to 8 minutes until the mixture thickens to a custard-like consistency that coats the back of a spoon and reaches 160°F on an instant-read thermometer. Do not allow it to boil.
Remove the custard from the heat and stir in the Baileys Irish cream liqueur until fully incorporated.
Fold in the cooled caramelized bread crumbs, stirring gently until evenly distributed throughout the custard.
Transfer the ice cream mixture to a freezer-safe container and cover tightly.
Freeze overnight or until firm. Stir the mixture two or three times during the first few hours of freezing to prevent large ice crystals from forming and to ensure a smooth, creamy texture.
Serve scoops of the ice cream at your desired temperature. Store in the freezer for up to 1 month, covered tightly to prevent freezer burn.
