Guinness Floats with Homemade Bailey’s Ice Cream
|March 16, 2012||Posted by Ashley Marie under Drinks, Holiday|
Ahh my lads, here we are again at St. Patty’s Day. It came so fast this year! Just one year ago I gained 3 pounds on my Irish Cupcake Bombs (Guinness cupcakes with Jameson Irish Whiskey and Bailey’s frosting) alone. This year, I’ve got something a little more grown up: Guinness Floats. And not just any Guinness Float. A Guinness Float with Kahlua, Hershey’s chocolate syrup, and (drumroll, please) homemade Bailey’s ice cream. Damn it, that ice cream is just so friggin’ good. But I’m not here to tell you how much of it I ate before putting it into the actual float itself. I’m here to tell you this: Make this damn ice cream. Buy (or borrow–thanks, Channen!) a small ice cream machine (like this one by Cuisinart) and you’re good to go. This ice cream is nothing like the store-bought kind, and you can adjust any part of it that you’d like. Love vanilla? Add more. Love, love, love Bailey’s? Add more of that shit too! For the record, I doubled what the recipe called for, and it froze up just as beautifully (see, Channen!).
Here’s what you need for the ice cream:
Plus a little bit of this:
And a tad bit of cream. Heat the milk and vanilla, temper in the eggs and sugar, and gently heat until you’ve got yourself a little anglaise.
Pour it into the machine, and well, try not to eat it straight out of the damn thing.
Homemade Bailey’s Ice Cream
Adapted from Cooking on the Side
Makes 2 quarts
6 egg yolks
1/2 cup sugar
18 ounces whole milk
1 each vanilla pod, split
2 ounces heavy cream
3 ounces Baileys Irish Cream
Using a whisk, beat the egg yolks with the sugar in a bowl until the mixture lifts from the surface in ribbons. Place the milk and the vanilla into a saucepan and bring to a boil. Slowly pour the liquid over the egg mixture while simultaneously whisking (making sure not to curdle the eggs). Return the mixture to the saucepan and heat gently to thicken until it coats the back of a spoon (just about 5 minutes), making sure to stir the entire time. Don’t heat too fiercely or you will have scrambled eggs! Strain through a sieve and leave to cool. Whisk the heavy cream and Baileys Irish cream into the mixture. Let cool in the refrigerator for 4 hours.
Add the mixture to the machine and spin according to the manufacturer’s instructions. Keep tightly sealed in the freezer.
And now, ladies and gentlemen, since you’ve waited so patiently and haven’t been consuming any extra Guinness in the meantime, it’s time to assemble the fun. Oh yeah, we call this ‘the fun,’ and you’ll see why shortly. The stuff:
1 ounce o’ Kahlua in the bottom of the glass:
1 scoop (don’t worry, there’s more) of ice cream, left to slide its way down the side:
And, the main attraction. (Pour along the side of the glass to minimize the amount of head that forms).
Ta-dah! Wait, that just isn’t good enough. I think chocolate is in order…