Baileys Ice Cream Bombe Food

BAILEYS ICE CREAM

Steps:

• Combine milk, cream and Baileys in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.
• While the cream mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot cream mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
• Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
• Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
• Transfer ice cream to airtight container and freeze until solid, about 4 hours.

ICE CREAM BOMBE

Steps:

• Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
• Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
• To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
• Mango Sorbet:
• 3/4 cup sugar
• 5 large ripe mangoes, peeled and seeded
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt
• Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
• Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
• Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
• Yield: 1 1/2 quarts; 6 servings

BAILEYS ICE CREAM SUNDAE

Steps:

• Scoop your favorite vanilla ice cream into a dish, add 2 oz. of Baileys Original Irish Cream, smash up pretzels and sprinkle on to top.

BAILEYS IRISH CREAM ICE CREAM

Steps:

• Whisk eggs for 2 minutes until light and frothy.
• Add the sugar a little at a time whisking thoroughly until combined in between each addition.
• Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
• Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
• Serve immediately, or pack in a container and freeze.

HOMEMADE BAILEYS IRISH CREAM

Steps:

• Add ingredients in blender.
• Blend until smooth.
• Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.