Yep, I’m at it again. The boozy baker has returned, I know you were worried. And it’s totally ok because we are celebrating the booziest of holidays. I’m totally Irish but I never really embraced the heritage or the green holiday until I had an Irish-loving boyfriend. Not, he is not Irish, but he might as well be because he can celebrate St. Patrick’s Day like the best of them. With all that has been going on lately (weddings, grad school applications, it STILL being winter) I totally dropped the ball this year. last year I had just finished a half marathon and all I wanted was a cupcake and a nap. But when your roof is bombarded by nearly a hundred drunk people that just isn’t in the cards.
I didn’t want St. Patty’s Day to pass me by without making something festive, and even if it’s a day late, please forgive me. Definitely worth it. Like any true Irish girl I am a sucker for Guinness, Whiskey, and Bailey’s. Last year I combined all three of my favorites into one holy little cupcake. I still think that those Car Bomb Cupcakes are the best things I have ever made. And it sparked my incessant need to bake with booze. Which happens more often than not. You’re welcome.
So when it’s the middle of March and is still snowing there is really only one thing that can make a girl feel better. Ice cream sandwiches, obviously. Made with Guinness and Baileys? Of course. Get on board because these little babies are pure and utter delight. How cute are they? Mini! packed full of boozy flavor. My favorite kind of treat.
It had been so long since I made ice cream and I have been wanting to make Bailey’s ice cream for so long. I really love my boozy treats to taste like, well alcohol. I don’t do this subtle flavor when baking with alcohol. I need to taste it full on. If that’s not really your style, then please do not add more, my additions are more than enough. Way more. I wasn’t sure about the Bailey flavor of this ice cream, is it too much or does it taste good? The reaction of both the boyfriend and myself was: I’m not sure. So you be the judge. But these are definitely not for kids. At all. Obviously I’m not a mother. Just a whiskey-loving girl. Add some vanilla, or coffee, or caramel, or any other ice cream actually.
I’m totally alright with this being my contribution to the Irish festivities. Even though Guinness cake, Bailey’s frosting, and corned beef & cabbage did not make an appearance this year. I promise to do so much better next year. Or whenever I need to create something amazing again.
Guinness-Chocolate Spice Cookies
*makes 16-24 cookies, depending on how big you want them
*adapted from Island Vittles
- 1 can Guinness Draft
- 2 tablespoon brown sugar
- 2 cups all-purpose flour
- ¼ cup cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ tsp ground cinnamon
- ½ tsp of cardamom
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pre-heat oven to 375 degrees.
- Pour the Guinness into a medium saucepan and add the 2 tablespoons brown sugar. Reduce over med-high heat to 1/3 cup (about 25-30 minutes). Set the syrup aside to cool.
- Cream butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on med. speed until light and fluffy, about 3 minutes. Add egg, vanilla extract, and molasses. Beat until combined.
- Add dry ingredients and beat at low speed until just combined, do not over-mix.
- Roll ⅛ – ¼ cup of dough into a ball, place on ungreased baking sheet. Repeat with the remaining dough, spacing the balls 2” apart.
- Bake, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula. Once completely cool, store in a covered container for up to 3 days.
Bailey’s Irish Cream Ice Cream
- 4 egg yolks (save the whites for later or for this)
- 1 cup Whole milk
- ½ cup of Bailey’s Irish Cream
- 1 ½ cup of heavy whipping cream
- 1 vanilla bean, split length wise
- ½ teaspoon of vanilla extract
- Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan.
- Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
- Pour the remaining ½ cup of cream and Baileys into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. This should take about 15 minutes.
- Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and place in the refridgerator until cold.
- When ready to churn, remove the vanilla bean,then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.