Baileys Ice Cream with Baileys Caramel Sauce

🧂 Ingredients

• 2 cups heavy cream
• ½ cup Baileys Irish Cream
• ¾ cup milk
• ¾ cup sugar
• ½ teaspoon salt
• ½ cup sugar
• 1 tablespoon butter
• Pinch of salt
• ½ cup Baileys Irish Cream
• Milk or cream

  as needed (possibly up to ½ cup)

Instructions

• 1 Combine all of the ice cream ingredients in a bowl or large measuring cup. I
  often use a 2-quart measuring cup, to give me plenty of space for sloshy
  stirring while giving me that handy pour spout. Stir until the sugar and salt
  are melted and you don't feel any grainy bits left.
• 2 Refrigerate until fully chilled, then churn in your ice cream maker according to
  the manufacturer's instructions.
• 3 Put the butter, sugar, and salt in a heavy-bottomed pan. I use a saucier, but a
  sauce pot is fine. Heat on medium (stirring as needed) until the sugar melts and
  takes on a toast golden brown color (watch carefully so you don’t burn it!),
  then take it off the heat and add the Baileys Irish Cream. The sugar is probably
  going to seize and harden, but don't worry about that. Put it back on the heat
  and cook, stirring as needed, until the sugar melts and combines with the
  Baileys to make a thick caramel.
• 4 Add milk or cream as needed, until you have a slightly thickened sauce - this
  will thicken significantly as it cools, so you need it to be much thinner when
  it's hot. Otherwise, you'll end up with something more like an oozey caramel
  candy.
• 5 Serve the caramel warm (just barely warmed, not off-the-stove screaming hot)
  over the finished ice cream, or let it cool, then refrigerate until needed. If
  it thickens too much when cooled, you can reheat it and add more milk or cream
  until you have the consistency you're looking for.
• 6 Serve the ice cream with a drizzle of the caramel sauce, and pass extra at the
  table, if you like.

Nutrition Info