Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup Bailey’s Irish Cream liqueur (or other Irish cream liqueur)
- 1/2 cup half & half or milk
- 1/3 cup Dutch process cocoa powder (such as Rodelle)
- 1/2 cup semi-sweet chocolate chips (or, for a darker ice cream, use dark chocolate chips)
- 3/4 cup sugar
- 2 eggs
- A pinch of salt
- 1 – 2 teaspoons vanilla
Instructions
- In a medium saucepan over medium heat, add the whipping cream, Irish cream and half & half (or milk). Sift the cocoa powder over top and whisk to mix it in. Heat to a simmer, whisking frequently. When you see little bubbles on the outer edges of the pan, remove from heat and stir in the chocolate chips until completely melted. This is your chocolate base.
- In a small/medium mixing bowl, use an electric mixer (preferably with a whisk attachment) to whisk together the sugar with the eggs, salt & vanilla. Beat until the mixture is thickened, a little fluffy and silky smooth. While whisking, in a slow stream, add 1/2 cup of the hot chocolate base, then repeat two or three more times.
- Place the saucepan with the remaining chocolate base back on the stove over medium heat. While whisking, cup by cup, in a slow stream, stir the egg mixture back into the chocolate base until it’s all incorporated. Continue cooking, whisking constantly, until the mixture thickens enough to coat the back of a clean spoon. Remove from heat and let cool a bit.
- Refrigerate the chocolate ice cream mixture for at least 4 hours or until completely cold, then freeze in an ice cream maker according to manufacturer’s directions. Eat immediately as soft serve, or freeze two hours or more to firm it up a bit more.
Notes
Because of the alcohol and cream content in this ice cream, it stays much softer and more scoopable than most homemade ice creams.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.