I had my first batch of ruined ice cream while making this Baileys Chocolate Chunk Ice Cream. Luckily, it was completely user error and the second batch (photographed) turned out perfectly. I was prepping the ice cream right before bed so I could transfer it to the ice cream machine first thing in the morning. I was tired. It was getting late and I was not really paying attention to what I was doing. I forgot to turn the heat down before adding the eggs and they completely curdled. If you have a little curdling, it is sometimes able to be saved with the help of a blender. Not this batch. It was a complete mess. I have been wanting to save photos of my mess-ups for a blooper post at the end of the year and this curdled batch of ice cream would have been perfect for it. At least something good would have come out of the waste of 6 egg yolks, but that didn’t even come to mind until after I dumped it all in the trash.
So pay attention to the heat as you cook. Heat the milk just until it starts to steam, then reduce heat to low. Don’t rush tempering the eggs. Heat the mixture until it thickens enough to coat the back of a spoon, then remove from heat. If you do end up with a couple of scrambled pieces of egg, strain the mixture through a fine mesh strainer before adding the creams and refrigerating. If you have an off day and the whole thing becomes a curdled mess- take a break, regroup, and try again. This Baileys Chocolate Chunk Ice Cream was worth trying again. It was creamy and delicious with just enough of the Baileys to not be overpowering and bits of dark chocolate mixed throughout the ice cream.
My 3/4 cup chocolate chunks may be different from your 3/4 cup based on differences in cutting. I used about 3 ounces from a 4 ounce dark chocolate bar. Once the ice cream is just about done churning, pour in about 1/2 cup of the chocolate pieces. As it all mixes in, decide if you want to add in another 1/4 cup…or more.
I melted the extra chocolate from the chocolate bar and piped it into clovers for decoration.
Ingredients
6 egg yolks
8 1/2 tablespoons (4 ounces) granulated sugar, divided
2 1/4 cups milk
1/2 vanilla bean
1/2 vanilla extract
1/4 cup heavy cream
1/4 cup Baileys Irish cream
1/2-3/4 cup dark chocolate chunks
In a medium bowl, beat together egg yolks and 2 tablespoons (~1 ounce) of the sugar.
In a medium saucepan, combine milk, remaining 6 1/2 tablespoons (~3 ounces) sugar, seeds from vanilla bean, and vanilla extract over medium low heat. Reduce heat to low once the milk begins to steam.
While whisking the eggs, very slowly pour in the hot milk with a 1/4 cup measuring cup. Continue to whisk while adding another 1/4 cup of the hot milk. Once the milk is thoroughly incorporated, slowly pour eggs into the pot with milk while continuously whisking. Stir constantly with a wooden spoon until the eggs have thickened the mixture enough to coat the back of a spoon. Remove from heat. If needed, strain to remove any pieces of egg. Stir in the heavy cream and Irish cream.
Cover and refrigerate until well chilled, 2-3 hours. Freeze using the ice cream maker according to manufacturer's instructions. Once it is almost finished churning, add in 1/2 cup of the chocolate chunks during the last minute. If desired, add in remaining 1/4 cup. Transfer to freezer safe container and freeze until desired consistency.
Adapted from [http://www.ambrosiabaking.com/2012/03/baileys-chocolate-chunk-ice-cream.html]
https://tarasmulticulturaltable.com/baileys-chocolate-chunk-ice-cream/
Lauren Everson says
14 March, 2014 at 6:16 amThis has been pinned for a later date, when I can enjoy the spike of Bailey’s. 🙂
Tara says
14 March, 2014 at 8:16 am🙂
Sarah | Curious Cuisiniere says
4 March, 2016 at 10:21 amOh yum!! I am looking forward to trying this!