Tag Archives: St. Patrick's Day

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

Gaelic Steak Flambe – This recipe could bring the house down!

I thought that I would go ahead and do a blog post for St. Patty’s Day before the actual holiday since I cooked Valentine’s Dinner on Valentine’s Day and I guess that really is too late if you are interested in trying this recipe yourself! We did have quite the flame that evening and torching food is always fun, so this is a really cool recipe (especially if you are in the mood to impress someone with your culinary talents!). 😉

I wanted to prepare a good traditional Irish dish, but was not going with what everyone knows – Corned Beef and Cabbage, Bangers and Mash or Irish Stew. No…..I had to find something different (because I am just that kind of gal)! My hubby found this recipe online. The Gaelic Steak Flambe is served with Sean’s Irish Champ (betcha never heard of that!), which is a fancy name for smashed potatoes with scallions and a big, fat pat of butter. Yes, I said full fat, salted butter! I was also lucky to find a beautiful bunch of rapini which I served with the filet and potatoes. So, after much photography and time cooking this dinner, we had a lovely, Irish steak dinner!

This really was an awesome recipe for the steak and the potatoes. I changed the recipe for the steak quite a bit, so I will give you my version. The one thing that is the same is the Irish Whiskey! You cannot have a St. Patty’s Day dinner without including that! 😉 I have made a few changes to the potato recipe as well.

Gaelic Steak Flambe

3 Tbsp. unsalted butter
2 medium shallots, chopped
3 oz. white mushrooms, sliced
2 8 oz. filets
Freshly ground coarse black pepper
Salt to taste
1/4 cup Irish Whiskey
3/4 cup half and half
1/2 tsp. Worcestershire sauce

1. Heat oven to 375 degrees. Have filets at room temperature. Coat completely in black pepper.
2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.

3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).

The steaks should be nicely seared.

Put them in the oven for 5-10 minutes to finish.

Mine took about 7 minutes. The filets were a little over 1 inch thick. The temperature was 145 degrees at the center for medium. Remove the steaks from the oven and put on a plate.

4. Melt the other tablespoon of butter in another pan over low heat. (I chose a copper oval fry pan because of how quickly and evenly it heats.). Add the steaks. Sprinkle with a pinch of salt.

Pour the whiskey over the steaks and ignite!

When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.

Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.

Looking for handouts!

Irish Camp

2 lb. Yukon gold potatoes, peeled and quartered
4 scallions, thinly sliced (white and green parts)
1/2 c. whole milk
Salt and pepper
Half and half to finish
Pats of salted butter

1. Boil potatoes in salted water, until tender, about 20 minutes.
2. Drain and return to pan. Stir and cook the potatoes over low heat until dry.
3. Heat the milk with the scallions in a small saucepan to almost boiling.
4. Mash the potatoes (I like leaving them a little rustic and chunky – it felt more Irish that way!)
5. Add milk, scallions and salt and pepper to taste to potatoes. I threw in a few tablespoons of half and half for a richer taste.

5. Keep warm until ready to serve.
6. Serve with a big pat of butter (yes, that’s right!) on top of each serving.

Sauteed Rapini

Enough rapini for 2 servings
2 cloves garlic, finely minced
Good Olive oil
Pinch of red pepper flakes
Salt and pepper to taste

1. Bring a large pot of salted water to boiling.
2. Add rapini and cook for 2 minutes.

Remove and place in an ice bath. Then, drain until ready to use.
3. Add about a tablespoon of olive oil to a large skillet. Add garlic and saute for a couple of minutes (do not brown).
4. Add rapini and saute with red pepper flakes until hot enough to serve. Season with salt and pepper.

I would say Bon Appetit in Irish, but it would certainly not make sense to most of us (you would not believe what the translation looked like!). Instead, I chose something we are probably more familiar with – Erin Go Bragh!


Oh, and do not forget a great bottle of wine to serve with dinner. I think we deserved it after all of the time spent in the kitchen! Pride Mountain is a traditional California Merlot that is velvety smooth and has deep flavors of blackberry and dark fruit with hints of herbs and cocoa. It was an incredible bottle of wine and complimented the dinner perfectly!

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Filed under Beef, Entrees, Irish, Irish Whiskey, Potatoes, Rapini, Recipes, St. Patrick's Day