March 17th is St Patrick’s Day and what better way to celebrate than to indulge in a big bowl of my Baileys no churn ice cream with toasted Baileys almonds?
I made this ice cream and started writing this post last week. It was -3°C outside and blowing a very cold gale. The prospect of eating ice cream, even Baileys flavoured ice cream, was not an attractive one. Fast forward a week and things are looking a little more spring like. The first of the daffs are just beginning to open, and today the sun came out for a whole morning! So thankfully things are changing and ice cream for dessert on St Patrick’s Day seems a little more appealing.
This recipe uses the same ice cream base as my salted caramel swirl and summer fruit swirl cheesecake ice creams which is brilliant as it means you don’t need an ice cream maker to be able to make this. You simply whip everything together, freeze it and you’re good to go. You have to plan a little bit in advance to take into account the freezing times, but apart from that this recipe definitely falls into the quick and easy category.
The addition of alcohol to the ice cream means that it doesn’t freeze totally solid, it’s more of a soft scoop ice cream. That’s brilliant if you need an instant fix but less good if you’re trying to photograph the stuff. I had to work quickly to ensure I didn’t end up with a bowl of sweet cream!
I wanted to add a bit of texture to the ice cream, and make it look a little bit more beautiful, so decided to try glazing some toasted almonds in Baileys to sprinkle on top, and it really works. To make sure that your almonds are totally gorgeous you will need to toast them well. You don’t want them to burn but you do want them to have a good colour. The trick is to toss them relatively often and never leave them alone. As soon as the nuts are gorgeously toasted (at this point your kitchen will smell amazing and people will begin to wander in, asking what you are doing) you simply pour over the Baileys, swirl everything round for 30 seconds or so and tip them out onto a plate. If you’re lucky, the bottom of your pan will be covered in a wafer thin sheet of Baileys which you can scrape out and nibble on while you finish cleaning up – cooks treat.
Whatever you’re doing this St Patrick’s Day, enjoy!
No Churn Baileys Ice Cream with Toasted Baileys Almonds
For the ice cream
- 600 ml double cream
- 1 tin 397g condensed milk
- 100 ml Baileys
For the toasted almonds
- 60 g almonds
- 25 ml Baileys
For the ice cream
- Place all the ingredients into a bowl. Using an electric whisk, whisk until trails are left in the mixture and when you lift the whisk a ribbon of cream falls into the bowl (about 5 minutes).
- Pour into a suitable container and freeze for at least 6 hours.
For the almonds
- Cut the almonds into large pieces and tip into a dry, non-stick frying pan. Place over a medium heat and toast until they smell gorgeous and the white flesh is a mid-brown colour. The whole process will take about 5 minutes.
- As soon as the nuts are toasted, pour over the baileys and stir to ensure they are all are covered. Leave on the heat, allowing the Baileys to bubble up. After about 45 seconds, tip the nuts onto a plate and spread them out to allow them to cool.
- Sprinkle the nuts over the ice cream and serve immediately.