This is an easy recipe and you don’t need too many ingredients. So give it a try and oh, yeah skip the baileys if you’re making it for kids.
By Pallavi Gupta
This ice cream is not as creamy as your regular ice cream and has some ice crystals as well – I like it that way because this way the taste resembles that of kulfi and also because I don’t own an ice cream maker. But if you happen to have one – feel free to make this in your ice cream maker, it will turn out smoother and creamier.
- 4 egg yolks
- 1 cup milk
- 1 cup sugar
- ½ cup baileys
- 4 slices of brown bread, pulsed into crumbs
- 1¼ cup whipping cream
- 1 cup greek yogurt
- puree of one mango
- In a deep saucepan, combine sugar and milk and bring it to a simmer while stirring continuously. You want the sugar to dissolve completely. Once it dissolves, turn the heat off and keep aside.
- In a separate bowl, whisk egg yolks till they become slightly pale.
- Now adding one ladle-full milk mixture at a time whisk the eggs till the liquid is mixed completely. You want to temper the eggs – which basically means bring the egg to the temperature of the warm milk liquid so that they don’t scramble. Repeat this step till all the milk mixture is incorporated.
- Put the mixture back into the saucepan & on to the heat – continue to stir on medium low till it thickens to form a custard and coats the back of a wooden spoon. Turn the heat off, keep aside.
- Once this mixture cools down a bit – add bread and baileys. Mix to combine well and refrigerate for 30 minutes.
- Whip the cream lightly till it forms soft peaks.
- Once the custard mixture is cooled, mix in the cream and yogurt and mix well with a hand held blender – just so that everything forms into a smooth mixture. NOTE: if you don’t want to make mango swirls – mix in the mango puree along with the cream and yogurt at this stage.
- Pour this mixture into a tin, cover with plastic wrap and freeze for about an hour or overnight if not making swirls.
- To make mango swirls – take out the ice cream from the freezer while its still liquid-ish. Add a tbsp of mango puree randomly. Take a wooden skewer and swirl it around the mixture to form abstract pattern. You can also layer the ice cream mixture and mango puree and swirl it with the skewer after pouring the last layer. Both methods work.
- Freeze for 8 hours or overnight with plastic wrap placed on the top.
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.