By Sara Croft, Food Blogger/Owner @ Solid Gold Eats
Ice cream is one of my favorite things to make. Turning a liquid into a solid is one of those culinary feats that never ceases to amaze me – especially if it involves chocolate.
Most ice cream recipes I’ve made are Philadelphia-style (egg-free) because I don’t eat eggs and I rarely have them on hand. I substitute with corn starch or cream cheese for the thickener. The right combination of whole milk, heavy cream and cornstarch create this fudge-like ice cream.
This chocolate ice cream happened for two reasons: my significant other had been asking for a chocolate ice cream and I had a single serving of Bailey’s Irish Cream on hand. Why not throw the two together? Using the ingredients that you have on hand makes the ice cream special and unique.
The Bailey’s Irish Cream gives it just a hint of alcohol flavor, but at the same time the alcohol keeps the ice cream from freezing too hard. You can always throw a teaspoon of vodka in your alcohol base, but be careful – too much alcohol will keep the ice cream from solidifying.
Chocolate Whiskey Ice Cream
Makes 1 quart
- 1 cup heavy cream + 1/2 cup heavy cream
- 1 cup whole milk + 1/2 cup whole milk
- 3/4 cup Dutch processed cocoa powder
- 1 cup white granulated sugar
- 2 tbsp cornstarch
- 3 oz (or a 100 ml bottle) Bailey’s Irish Cream
- 4 oz Ghirardelli 60% bittersweet chocolate, chopped
- 2 oz Ghirardelli semi-sweet chocolate, chopped
In a saucepan, add 1 cup heavy cream, 1 cup whole milk, cocoa powder, and sugar and whisk together. Turn heat to medium high.
Whisk cornstarch with 1/2 cup heavy cream and 1/2 cup whole milk in a small bowl. Pour into the saucepan and whisk thoroughly, breaking up all of the bits of cocoa powder. The mixture will start to thicken up quite a bit and boil.
Remove from heat and add the Bailey’s Irish Cream and chopped bittersweet chocolate. Stir until all of the chocolate is melted and the Bailey’s Irish Cream is incorporated. Pour into a container with a lid and lay plastic wrap over the top, pressing it against the ice cream base.
Chill in the refrigerator for at least one hour.
Prepare your ice cream maker and pour the base into it slowly. Churn per manufacturer’s directions.
Add two spoonfuls of churned ice cream to your freezer-safe container. Sprinkle chopped semi-sweet chocolate onto the ice cream. Continue layering ice cream and chopped chocolate until you’ve finished scooping out ice cream from the machine. Sprinkle a little semi-sweet chocolate on top. Freeze for one hour before serving.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.