Baileys Irish Cream Coffee Chip Ice Cream Food

BAILEY'S IRISH COFFEE

Steps:

• Combine coffee and Bailey's Irish Cream.
• Top with whipped cream and serve.
• Makes 1 serving.

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
• In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEYS IRISH COFFEE

Steps:

• STEP ONE Combine Baileys, coffee and Irish Whiskey in a tall "Irish Coffee" glass. STEP TWO Top with whipped cream.

BAILEYS AFFOGATO WHISKEY COFFEE COCKTAIL

Steps:

• Brew a pot of coffee. Either serve hot or let come to room temperature and serve that way. Alternately, brew a batch of cold brewed coffee.
• This recipe makes 4 servings. In each mug, add 2 scoops of ice cream.
• Add .5 oz. of whiskey and 1 oz. of Bailey's Irish Cream to each mug.
• Pour 1/2 of hot or cold brewed (your choice) coffee into each mug.
• Grate 1 Tbsp. of semi-sweet chocolate on top of each mug.

FIVE MINUTE BAILEY'S HOT FUDGE SAUCE

Steps:

• Whisk together the Bailey's, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
• Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
• Remove from the heat and add the chocolate. Stir until smooth.
• Cool slightly and use immediately, or store in the refrigerator. It will be thick once chilled, so if you want it pourable, you may need to warm it slightly.

BAILEYS HOT COFFEE

Steps:

• STEP ONE Make up a glass or mug of 150ml black coffee. STEP TWO Add a treat - slosh in the Baileys Original Irish Cream. STEP THREE Stir it all together, and then sink into a chair and enjoy the fruits of all your hard work.

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.

BAILEY'S IRISH CREAM & COFFEE CHIP ICE CREAM

Steps:

• Whisk eggs for 2 minutes until light.
• Using a hand mixer, add the sugar a little at a time blending on a low-setting until combined in between each addition.
• Blend in the cream, irish cream, milk, and instant coffee until combined.
• Place the mixture in an ice cream machine and freeze until your cream begins to stiffen(follow your machine's directions, this may take anywhere from 20-50 minutes).
• Add the chocolate pieces and freeze until the ice cream is stiff and ready. Do not remove too early or the ice cream will become icy when it finishes freezing in the freezer. But the ice cream should be pliable.
• Tightly pack in a tubberware container and freeze.
• Makes about 8 half cup servings.

BAILEYS ICE CREAM WITH CHOCOLATE CHIPS

Steps:

• Place heavy cream, milk, Baileys and vanilla extract in a medium sauce pan and bring to a simmer.
• Meanwhile, whisk the egg yolks and sugar together in a medium bowl until smooth and well combined.
• Once simmering, pour about half the milk mixture into the egg mixture while whisking vigorously so the eggs don't scramble.
• Once combined, pour the egg mixture back into the sauce pan over medium-low heat stirring constantly until thickened. This will take 2-5 minutes. Mixture will be slightly thinner than pudding consistency when thickened.
• Remove from heat and let cool in the sauce pan for 15 minutes.
• Pour the mixture through a fine mesh strainer into a large bowl to remove any solids.
• Cover the bowl with plastic wrap, pressing the plastic wrap down on top of the mixture and refrigerate for 8 hours or overnight.
• Once chilled, transfer mixture to ice cream maker and churn according to manufacturer's directions.
• Add chocolate chips 1-2 minutes before ice cream is done churning.
• Transfer ice cream to a freezer safe container and freeze for 2 hours to freeze/set completely.

BAILEY'S IRISH CREAM COOKIES

Steps:

• In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
• In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer to cream the mixture together until very smooth.
• Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed.
• Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for 30 to 40 minutes before baking.
• 15 minutes before baking, preheat the oven to 375°. Line a half sheet pan with parchment paper or a silpat.
• Using a 1 1/4 teaspoon cookie scoop, scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread. Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. This is an optional step, but it deflates the cookies a bit, making them less puffy and more rustic looking.
• Returm the cookies to the oven to bake for an additional 4-5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface. Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely.
• Store cookies in an airtight container, separate layers with parchment paper to prevent sticking.
• Makes about 45 cookies.

BAILEYS ICED COFFEE

Steps:

• STEP ONE Whizz the Baileys in blender with the ice-cream and milk. STEP TWO Whip the cream until it holds its shape. STEP THREE Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee. STEP FOUR Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and biscuit, and voila, the perfect coffee cool down.

IRISH COFFEE ICE CREAM

Steps:

• In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
• Stir in the crushed coffee beans. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
• Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
• Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the coffee beans in the strainer with the spatula to extract as much flavor as possible.
• Cool the custard to below 70°F by stirring it over the ice bath. Stir the Baileys into the cooled custard.
• Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

ST PATRICK'S DAY SHAKE

Steps:

• STEP ONE Blend together the milk, Baileys and ice cream until you reach a consistency you like. Add more ice cream if you want - why not? STEP TWO Swirl some chocolate sauce round the inside of a sundae glass. STEP THREE Pour the shake into glass and then top with whipped cream, mixed nuts, mint, mini meringues, anything green and tasty you can find. STEP FOUR Raise your glasses to St Patrick's Day - sláinte!

BAILEYS MILKSHAKE

Steps:

• Combine the first three ingredients into a blender and blend on high speed until everything is mixed. Transfer to a serving glass and, if desired, top with whipped cream and drizzle with chocolate before serving.