Name: Baileys, Chocolate and Salted Almonds Ice Cream
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 125 gms – 2/3 cup sugar; 60 ml – ¼ cup milk; 150 ml – 2/3 cup single cream (for whipping); 150 ml – 2/3 cup double cream; 1 egg; 75 ml – 1/3 cup Baileys; 2/3 cup almonds; 1 tbsp salt; Olive oil; Chocolate Syrup

Baileys is my favourite “non-traditional” ice cream flavour. When I say non-traditional, I mean not sold in Italy when I was young. It’s a flavour that got introduced to the Italian market by a well known brand when during my teen age years and I have loved it ever since. I have already shared with you my basic Baileys Ice Cream recipe and even a recipe for Home-made Baileys! Today, I am taking it up a notch and I am adding home-made chocolate syrup and salted almond to the mix. This Baileys, Chocolate and Salted Almonds Ice Cream makes the perfect dessert to celebrate the upcoming St. Patrick’s Day. I love the crunch and slight saltiness that the almonds add to it: I think all the flavours go very well together. I hope you enjoy it as much as I do!

Baileys, Chocolate and Salted Almonds Ice Cream

Baileys, Chocolate and Salted Almond Ice Cream - perfect to celebrate Saint Patrick's Day.

Course Ice Cream

Cuisine Irish

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 4 to 6

Author Manuela Zangara

Ingredients

125 gms – 2/3 cup sugar
60 ml – ¼ cup milk
150 ml – 2/3 cup single cream for whipping
150 ml – 2/3 cup double cream
1 egg
75 ml – 1/3 cup Baileys
2/3 cup almonds
1 tbsp salt
Olive oil
Chocolate Syrup

Instructions

Start by making the Salted Almonds. Spray them with some olive oil and roast them in the oven at 180°C – 355°F for 10 minutes. Sprinkle with salt and roast them for 5 more minutes. Let them cool down completely.
Beat the egg and sugar with an electric mixer until white and fluffy.
Add the milk, cream and Baileys. Whisk with the electric mixer until all the ingredients are well combined.
Pour 1/3 of the mixture in a container, add 1/3 of the salted almonds and drizzle in some chocolate syrup (click here for the recipe). Then slowly pour another 1/3 of the ice cream mixture, 1/3 of the salted almonds and drizzle in some chocolate syrup and then again for the last layer.
Put some cling wrap on the top (it has to touch the ice cream) to seal it completely and then cover it with a lid. This should prevent crystallization.
Put the container in the freezer overnight. Serve the next day.