Bailey's Ice Cream

I had been looking to bake something, but it's been a scorcher of a week.  I went to the beach yesterday and actually didn't enjoy it, compliments of what felt like heatstroke.  So forget any recipes I had been eyeing that involved using the oven.  My mother forbids using the oven at her house in the summer, but how else can you get great summer pies and cobblers?  But even I couldn't argue with that on these 95-degree days, so ice cream it was.  And what an ice cream.

This tastes just like Bailey's, and is one of the best ice cream recipes I've ever made.  Some ice creams turn a little icy or crystallized, but this was very rich, creamy, and luxurious.  The alcohol is cooked out, but the taste still has some potency.  The book also has suggestions for mixing it up: throwing in a half-cup of chocolate chips at the end, or a teaspoon of espresso powder for fans of Irish coffee.

Scoop some Bailey's Ice Cream into a glass of cold-brew coffee for a fun take on Irish coffee.

I won't lie -- this is an expensive ice cream to make.  Cream and sugar don't cost much, but Bailey's does.  I got a 375-milliliter bottle for $18.99.  That gave me the amount I needed for the recipe, plus a little kick left for me over ice.  Joe mentioned that you can make your own Irish cream with some Jameson and heavy cream, and I see that covered in a bunch of blog posts.  Has anyone ever tried that, and would you recommend it?  I normally say you should use quality ingredients when cooking and baking, but it doesn't make sense to spend over $20 making about a quart of ice cream.  Even if it is a really freakin' good ice cream.

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