Irish Cream Ice Cream

Modified Polar Ice Creamery recipe: changed the ratio of milk:cream, added more milk powder for MSNF balance, substituted corn syrup instead of golden syrup due to availability and pantry stock. (Optional to toast part of the milk powder to achieve some nutty flavor to make up for the missing golden syrup). Original recipe was paired with a chocolate fudge swirl and chocolate brownies.

1. Combine milk, sugars, egg yolks, and skim milk powder into a pot and gently heat up to ~180 deg F while whisking to cook the eggs without scrambling.
2. Remove from heat and cool pot in an ice bath.
3. Add your heavy cream (helps to cool the mixture rapidly), vanilla extract or vanilla bean paste, Irish Cream/Bailey's, guar gum stabilizer, and stick blend well.
4. Continue to chill in an ice bath and transfer to final container to allow the base to cool/mature in the fridge 4-24 hours.
5. Stick blend preferred, or whisk very thoroughly before churning.

I churned this with a Cuisinart ICE-21

**If you are not adding mix-ins, I recommend increasing the sweetness of the base to balance out the Irish cream liquor. This recipe was written with a chocolate fudge sauce and brownies addition in mind.

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Chocolate fudge sauce for swirl. This recipe will yield approximately 1 cup/8 oz of sauce. Halve the recipe to reduce waste if there is no plan for the leftover fudge.

Ingredients:

40g brown sugar
70g white sugar
25g Dutch process cocoa powder or regular cocoa powder
57g or 4 TBSP butter
62 g or 60 mL milk
30 g or 1.5 TBSP corn syrup/golden syrup
2.5 g or 1/2 tablespoon vanilla extract

Instructions:

1. Put milk, sugars, and butter into a pot and heat to melt.
2. Add in cocoa powder and stir well. Reach a vigorous boil and turn off the heat.
3. Allow to cool and then add in vanilla extract.
4. Transfer to container and store it in the fridge. You can microwave it in short spurts to loosen the sauce before swirling into ice cream.

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No-fuss brownies for mix-in OR you can just a box brownie mix that yields a fudgy style brownie.

Ingredients:

113g Salted Butter (4 oz/1 stick)
120g AP Flour (I used Kirkland Organic AP)
35g Dark Cocoa Powder (I've used Ghirardelli dutch process and Rodelle dutch process)
1/2tsp Baking Powder
1/2 tsp Kosher Salt
275g Semi-Sweet chocolate chips (I used Kirkland chocolate chips)
275g Sugar (I did 130 brown, 145 white)
3 Large Eggs

optional:

• 1/2 to 1 tsp Espresso powder (try not to skip this, I used Nescafe Gold Espresso - Blonde)
• 1/2 tsp Baking Powder (if you want a slight rise in the brownies)
• chocolate chips or chopped chocolate to top or mix in (I don't like chunks of chocolate in my brownie when eating it regularly, and I definitely prefer not to bite into cold chocolate chip chunks if I mix this into my ice cream)

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Instructions:

1. Melt chocolate and butter together in microwave (short time increments with stirring).
2. Add eggs and sugar and beat together well. [The better you can dissolve your sugar well in the eggs or the whole mix, the higher the probability of achieving the shiny thin crust. However, there is a lot of melted chocolate in here which will probably provide a sufficient amount of dissolved sugar to mix with the egg proteins to create that crust].
3. Sift in dry ingredients and mix well.
4. Add the batter to a lined 8x8 or 9x9 pan and bake at 350 F for ~22-28 since ovens can really vary (Aim for ~195 deg F in the center with probe thermometer for a well-rounded fudgy but set structure, or 185 for an even fudgier brownie).