Tag Archives: Ice Cream

Bailey’s Ice Cream with Chocolate Shavings – Happy St. Patty’s Day!


This post is a bit late in making it for St. Patty’s Day, but after all, this is dessert, so it should be getting to you at about the right hour (if you are on the West Coast). I had a little post I had to do earlier in the day for the Sunshine Award (thanks again, Denise), so I am behind in all things (as usual).

I have to admit something…after making this ice cream, I am not sure I will ever want to eat another bite of ice cream out of a supermarket pre-packaged container again. I do not care who makes it or how much it costs…there is just no comparison to homemade ice cream! Besides, they don’t have the big boozy flavor that this one has! 😉 How can you go wrong with Bailey’s Irish Cream and dark chocolate??? Besides, with a little green whipped cream, this one is soooo perfect to end your dinner of green beer (oh, yuck!) and Irish Stew for St. Patty’s Day!

As with most recipes for homemade ice cream, this one is simple. I always like to make the base for ice creams or sorbet a day ahead so it is well chilled. Other than that, piece of cake (no – ice cream!).

Anyway, I was going to just make the Bailey’s ice cream just straight up (ha ha), however, there was this bar of dark Valrhona chocolate just dying to get mixed up in that bucket of ice cream, so naturally, I had to comply!

Bailey’s Ice Cream with Chocolate Shavings
Makes about 3 cups

1 1/2 cups Bailey’s liqueur
1/2 cup sugar
3 lg. egg yolks, at room temperature
1 cup whole milk (why skimp now??)
1 cup heavy cream
1 tsp. vanilla (the really good stuff)
1/2 cup dark chocolate shavings (something semi-sweet) from a block of dark chocolate (I shaved the chocolate with a veggie peeler.)

Bring the Bailey’s to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup. Mine took about 15 minutes. The liqueur will be thicker and slightly syrupy. Set aside.

In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and the sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly. (Be careful not to let it boil or you will have scrambled eggs on your hands (and not custard). I usually check to see if the mixture slightly coats the back of a spoon. If it does, you are done!).

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Add the heavy cream, vanilla and reduced Bailey’ Irish Cream. Cover and refrigerate overnight.

Stir the chilled mixture and then place in your ice cream freezer and freeze (according to your own machine’s directions). When the ice cream is semi-frozen, toss in the chocolate shavings and freeze until firm.

This stuff will not become totally frozen due to the amount of Bailey’s, so I put it in the freezer overnight to help firm it up a bit.


Wow…it it so rich and creamy and chocolaty! And if that wasn’t enough…I topped it with a little sweetened whipped cream with just a hint of green. Even though there is something scary about eating/drinking things that are not meant to be green…I just had to do it! 😉 You will not, however, be seeing that picture….

Hope you had a Happy St. Patty’s Day!

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Filed under Bailey's Irish Cream, Chocolate, Desserts, Holidays, Ice Cream, Irish, Recipes, St. Patrick's Day

Forelle Pear and Almond Cakes with Muscat Wine Reduction

I saw a Forelle pear for the first time about a month or so ago at our local International Market. I must say that I had never even heard of a Forelle pear until that day. I knew of Seckel pears, but not Forelle pears. Well, of course, I had to buy a bag full and then decide what to do with them once I was home!

After some research, I did find out that they are a bit sweeter and larger than Seckel pears and their season runs from October to March. So, I decided we better cook and bake with them while we can! My husband tasted one as soon as it was ripe and he was hooked! I took a bite and they were so delicious!

I did see a few recipes online with a few types of small pears and some called for Forelle pears, however, they did not necessarily show off the pears themselves. Why slice these cute little pears on the top of a tart? I did, however, find a recipe at Epicurious for an almond cake with a poached Seckel pear tucked neatly inside. The recipe said you could substitute a Forelle pear cut in half, but why do that? I left the pear whole.

The original recipe is for making the cakes with the poached pears and reserving the Muscat reduction for another use. I made some changes and served the cakes with vanilla ice cream and drizzled both with the Muscat reduction. The pears had a delightful flavor from poaching and the cake had a texture and taste almost similar to a sweet cornbread. The Muscat reduction really added another layer of flavor to the pear cakes and ice cream.

It also would make a lovely dessert for guests since the presentation is so attractive and everything can be prepared in advance. One important note, you must serve this the same day you make it. The recipe says to serve within 8 hours. We had a few left over and tried to eat them the next day. The cake was still very good, but the pear was not very pretty on the inside, so be sure to either have enough guests to finish them off or do that yourself! 😉 Also, you would be wise to remove them from the ramekin once they are cooled, and not attempting to do it after only resting 10 minutes. They did not stick at all by allowing them to cool first.

Although the cakes were not as good the following day, I still had some Muscat reduction left, so I poured that over vanilla ice cream and we enjoyed it almost as much! I would definitely make the Muscat reduction again and serve it with the pears and ice cream as a simple and lovely dessert.

By the way, the original recipe made 12 cakes. I have changed the proportions to make 6 cakes.

Here is the recipe adapted from Epicurious:

Small Pear and Almond Cakes

Makes 6 servings

For poached pears
6 firm small Seckel pears (I used Forelle pears)
2 tsp. fresh lemon juice
1 cup Muscat wine
1/2 tablespoon unsalted butter

For cakes
3/4 cup whole blanched almonds (4 oz.)
1/2 cup plus 1 tablespoon sugar
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing ramekins
1/2 teaspoon pure vanilla extract
2 large eggs
1/3 cup all-purpose flour plus additional for dusting
1/4 teaspoon salt

Vanilla ice cream (use a really good one)

Special equipment: a small melon-ball cutter; 6 (4-oz.) ramekins

Poach pears:

Peel pears, leaving stems intact, then core from bottom with melon-ball cutter. Toss pears with lemon juice in a bowl as peeled, then arrange on their sides in a 10-inch heavy skillet. Add wine, butter, and lemon juice from bowl (liquid will not cover pears) and bring to a boil.

Reduce heat and simmer, covered, until pears are just tender, 10 to 20 minutes (my pears were tender in 10 minutes). Transfer pears with a slotted spoon to a dish. Boil poaching liquid, uncovered, until just syrupy and reduced to about 1/4 cup, 12 to 15 minutes. Spoon syrup over pears and cool to room temperature, stirring occasionally, about 10 minutes.

Prepare cakes:

Put oven rack in middle position and preheat oven to 400°F.

Pulse almonds with 1/4 cup sugar in a food processor until finely ground, then transfer to a bowl (do not clean processor).

Process butter with 1/4 cup sugar in processor until pale and creamy, then pulse in vanilla. Add eggs 1 at a time, blending well after each addition, then pulse in almond mixture, flour, and salt until just combined.

Lightly butter and flour ramekins, knocking out excess flour, then arrange in a baking pan. Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear, leaning it slightly and pressing it very lightly, into batter in center of each cake. (Cakes will rise around pears as they bake.) Reserve reduced poaching liquid for another use serve it over vanilla ice cream!). Sprinkle pears and tops of cakes with remaining tablespoon sugar.

Bake, rotating pan halfway through baking, until cakes are just firm and pale golden with slightly darker edges, about 20 minutes.

Transfer ramekins to a rack and cool 10 minutes, then run a thin knife around edge of each cake and invert on a plate. (I let mine cool completely before removing). Turn cakes right side up and serve warm or at room temperature.

I hope you enjoy these as much as we did! It is a perfect dessert for a Wintry night!
This dessert was featured on Tastespotting today!

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Filed under Almonds, Baking, Cakes, Desserts, Ice Cream, Muscat, Pears, Poaching, Recipes, Wine