Chocolate and Bailey’s Ice Cream
I always wanted to try making ice cream at home – I do not have an ice cream maker so all those recipes got discarded, but when I came around this recipe I ran to the freezer to check if there is space for a container. Having made myself sure that it fits, I got down to business, and some time later, we were already devouring an amazing bowl of home-made ice cream. Served in home-made waffles. Yes!!!
Chocolate and Banana Ice Cream
Yields: Four to six scoops
From Ready for Dessert (Ten Speed) by David Lebovitz
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled, and cut into chunks
1 tablespoon (15 ml) dark rum (I didn’t have any rum so I added 1 more tbsp of Bailey’s)
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
For the waffles, click here!
This ice cream is truly easy and delicious. Enjoy!!