This deliciously smooth Baileys chocolate ice cream is easy to make in an ice cream maker and tastes absolutely sensational!
Course: Dessert, Ice cream
Keyword: Baileys chocolate ice cream
Author: Lucy Parissi
600ml| 2 1/2 cups double cream
180ml| 3/4 cups whole milk
120ml| 1/2 cup Baileys
130g| 2/3 cup golden caster sugar
260g| 1 1/2 cups milk chocolate chips
Wrap the bowl of your ice cream machine in two layers of plastic bags and place in the back of freezer overnight to chill. Place a loaf baking tin in the freezer or other suitable container for chilling ice cream in.
Put the double cream, whole milk, Baileys, sugar and cocoa powder in a saucepan. Heat gently, stirring continuously, until sugar is dissolved.
Bring to a simmer for 2 minutes but watch it doesn’t burn. Strain the mixture into a bowl.
Add two ladles of hot milk into the chopped chocolate. Leave for a minute then stir to combine. Gradually add the remaining hot milk and stir until smooth. You could strain again for a smoother result.
Fill a large bowl with ice and a little water. Place the bowl containing the chocolate ice cream mix over it.
Stir until the chocolate mixture cools and then leave to cool completely. You can also chill in the fridge for a few hours.
Turn your ice cream machine on. Carefully pour the chocolate mixture into the freezer bowl. Leave the ice cream to churn for 30 minutes or until the ice cream thickens.
Remove the cover and paddle and transfer the ice cream to a large chilled bowl. Place a piece of cling film directly over the ice cream and chill until firm, ideally overnight. The ice cream will be fairly soft set - a bit like gelato in texture.
Serve in chilled bowls, topped with chocolate curls or chocolate sauce. Yum!!