One of the things that I love the most about having a best friend is having access to a second wardrobe, bookshelf, and kitchen. But of course, there’s a catch. Your best friend must generally be the same size as you, have the same taste in books as you, and enjoy cooking or baking enough to invest in kitchen appliances as you do. This is when the whole “opposites attract” theory really doesn’t help.
Luckily, I have one of those best friends. Jenny and I basically wear the same size, have the same general taste in cookbooks and fiction, and more or less spend the same amount of time in the kitchen. (That last statement probably isn’t true—I practically live in my kitchen whereas Jenny uses hers for the occasional cooking of meals like a normal person.) She’s a fellow foodie, and as her best friend, I have free reign over any of her kitchen appliances.
I already have a (KitchenAid) stand mixer, a (somewhat broken) handheld electric mixer, a (definitely broken) blender, a (perfectly functioning) food processor, and a coffee grinder. Jenny has all the appliances I have plus a waffle maker, a crepe maker (which, last time I asked, was still unused), an immersion blender, a snow shaver, and best of all, an ice cream maker.
In my opinion, ice cream is definitely one of those things that are worth making at home. Homemade ice cream tastes ten-times better than the average store-bought ice cream. However, making ice cream is sometimes a hassle. The ice cream bowl must be frozen overnight at the very least. The custard base must be cooked over the stove and chilled before throwing it in the ice cream machine.
Removing just one or two of these tedious steps would make the whole process a lot simpler and less time-consuming. The first thing to go, I decided, was definitely the eggs. So I googled easy egg-free ice cream recipes and adapted one to make Bailey’s Coffee Ice Cream. It took literally five minutes to stir the five ingredients in the recipe together.
After twenty-five minutes of churning and a couple hours in the freezer, I had a punchy coffee ice cream spiked with Bailey’s Irish Cream. At first, the alcohol flavour is extremely strong, but it mellows out into a beautiful Bailey’s-coffee medley after a few days in the freezer. Still, this is an ice cream you wouldn’t want to serve to the little ones.
Click below for the recipe.
Bailey's Coffee Ice Cream
Source: I don’t remember where I found the original recipe. If you know where it came from, please tell me so I can link it.
Yield: 4 cups or 1 liter
- ¾ cup powdered sugar, sifted
- 3 tablespoons instant coffee
- ¼ cup Bailey's Irish Cream liqueur
- 1 tablespoon vanilla extract
- 3 cups heavy cream (35% m.f.) OR 2 cups heavy cream and 1 cup milk
In a large bowl, combine the powdered sugar and instant coffee together. Add the vanilla extract and Bailey’s Irish Cream and stir until combined. Add the cream and stir thoroughly. Pour the mixture into the bowl of an ice cream maker and let churn for 20-25 minutes, or until desired consistency.
Freeze in airtight container for 2 hours to set, or eat as a soft-serve style ice cream directly after mixing.
*Note: the Bailey’s Irish Cream is NOT optional. The alcohol is what’s keeping the ice cream from freezing into a hard brick.