Yield: 1 quart
Ingredients:
½ cup Baileys Irish Cream liqueur
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1 pinch salt
Method:
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream vanilla, and salt and whisk to blend.
Pour the chocolate mixture and the Baileys into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Recipe adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book by Scott Justham.
