Okay, so maybe I’m only sixteen years old and a little too young to drink, but I’ve had enough sips of Bailey’s Irish Cream to know that I like it a lot. Bailey’s straight from the bottle is a little too strong for my taste, so I usually mix it with a little milk to cut through the richness of the cream and alcohol. My entire body warms as the liquid glides down my throat, the rich, dark, caramel-like flavour hitting every taste bud.
My infatuation with Bailey’s manifested a couple years ago with Haagen Dazs Limited Edition Bailey’s Irish Cream Ice Cream. It was love at first spoon. The ice cream was rich and smooth and tasted of Bailey’s without being overpowering. It was love at first taste.
Up until a couple months ago when my best friend Jenny bought an ice cream machine, I’d viewed ice cream as a novelty that only people with (unnecessary, as my mother put it) expensive ice cream machines could make. I didn’t have the patience to even attempt it— the alternative method consisted of putting the ice cream in the freezer and stirring it every hour. So the day before I went to Jenny’s house to make frozen yogurt, I googled ice cream recipes. To my surprise, I found a recipe for no-machine required chocolate ice cream from David Lebovitz. I was intrigued by his promise of a perfectly creamy ice cream without the use of an ice cream machine. I made a batch of the ice cream immediately. The ice cream was rather soft and tasted much too strongly of rum, but the texture was surprisingly smooth for an ice cream frozen without stirring.
The next day, I made a second batch of ice cream with a slightly different alcohol ratio. In a day’s time, the ice cream froze into a considerably smooth dessert. The level of sweetness from the bananas was just right, and the alcohol was strong, but not overwhelmingly so. Banana Bailey's chocolate Ice cream became my new favorite frozen dessert.
Easy Banana Chocolate Ice Cream
Yield: about 2 cups ice cream
- 3 ounces bittersweet or semisweet chocolate, chopped
- 6 tablespoons milk or cream
- ½ cup Bailey's Irish Cream liquor
- 8 fl oz banana, mashed (about 2 ½ medium bananas)
In a small bowl set over a pan of simmering water melt the chocolate with the milk or cream. The gentle heat of the steam helps reduce the risk of burning the chocolate.
In a medium bowl, stir the mashed bananas and Bailey's together. I used a potato masher to mash my bananas. It isn't super crucial to mash the bananas into a pulp, but it does make for a smoother ice cream.
Stir the chocolate-cream mixture into the banana-Bailey's mixture.