Dulce De Leche Bailey’s Ice Cream is 100% luscious sumptuous summer dessert.
Some Shocking News
But first I’ve got some news. Please take a seat and buckle up. Also, it’s a good idea to have an Ait kit and a glass of something red or white. Because it might sound out of the blue, and you may need some drink to calm yourself down.
Are you ready to hear this? Well, I’ve got a new favorite flavor, and it’s not lavender.
Did you clearly hear me? Not lavender! Not anymore. Adieu, lavender! You are not welcome anymore in my kitchen! Does anyone need a little (3-pound package) of lavender?
Lavender VS Irish Cream. Who is the Winner?
I hope no one fell off their chair. Hopefully, anyone didn’t need any medical assistance either.
I might have been a little dramatic saying this about lavender (I mean, my love for lavender is for good, you know that, don’t you?) But it’s absolutely true I’ve found a new favorite combination, and this is Dulce De Leche and Irish Cream.
Luscious, sweet, boozy…what not to love about this combo indeed?
That’s not the first time I combined both these flavors. For instance, I made these Dulce de Leche Bailey’s Mini Cakes in May, and they were spot on. Also, I made a crepe cake with this filling in July, and it was really good (At least my co-workers said this. I trust them. Sorry – no pictures or recipe. But I am thinking to make it again in fall).
Dulce De Leche Bailey’s Ice Cream
And now it’s the time for this Dulce De Leche Bailey’s Ice Cream. Does it sound good to you? It should be. That’s the phenomenally delicious and addictive ice cream with a silky consistency and irresistibly sweet and boozy taste. It’s like drinking Irish Cream – never enough. Just saying.
This Dulce De Leche Bailey’s Ice Cream is something that you have to try. That’s not discussable. The only one question left is why there’s no Dulce de Leche flavored Bailey’s so far, hm?
- 5 egg yolks
- 2,5 heavy (35%) cream
- 1/2 cup 10% cream
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons golden (brown) sugar, optional
- 1,5 cups thick dulce de leche
- 1/3-1/2 cup Irish cream
- 1/2 - 2/3 cup roughly chopped toasted pecans
- In a saucepan heat the milk and 10% cream just until it starts to simmer.
- In a medium bowl whisk together the yolks and sugar, if using.
- Stir in the egg mixture in the milk mixture and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-7 minutes.
- Remove from heat. Stir in the dulce de leche and mix until well incorporated.
- Add the heavy cream, Irish Cream, and vanilla extract. Completely cool.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual. 5 minutes before the ice cream is ready, add the pecans.
- The ice cream will remain soupy - that's ok. Transfer it into a container and completely freeze. Note that due to adding the alcohol, freezing time will be longer than normally, around 6-10 hours.