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| Ingredients | | 1 egg, yolk and white separated | | 1 tablespoon sugar | | 300mls cream | | 1 vanilla bean | | 3 tablespoons Baileys Irish Cream liqueur | | 1 tablespoon icing sugar |
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| Baileys Cream Gelato |
| 01 / 01 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| This really tastes like a gelato: it's creamy and luscious, perfect to lick on a cone, or to enjoy after a special meal, maybe with some melted chocolate poured over the top. |
Method |
In a small saucepan mix the egg yolk with 1 tablespoon of sugar, add half of the cream and the vanilla bean and cook slowly until the mixture thickens. Let this custard cool down and then stir in the Baileys.
Whip the remaining cream to a stiff peak and then fold in the cooled custard (vanilla bean removed). If you have an ice-cream maker pour in the mixture and churn according to the manufacturer's instructions. In the meantime beat the egg white with the icing sugar to a stiff peak. After 5 minutes in the ice-cream maker the base of the mixture will start to solidify. With a wooden spoon scrape the icy crystals that are forming on the sides and add the beaten egg white while the machine is running.
If you don't have an ice-cream maker fold all the ingredients together and pour into a bowl or tin (with a lid) that has been chilling in the freezer for 1/2 an hour. (It is preferable to use a stainless steel bowl but if you don't have one with a lid, you can use a plastic container.) Place in the freezer. For a creamy gelato you'll need to stir the frozen mass several times while it freezes, but if all ingredients have been beaten thoroughly you can just leave it in the freezer for a few hours then scoop out to serve. Serves 4-6.
Tips & Variations
This ice-cream base, without Baileys, is gelato alla crema. It is utterly delicious in its own right, as well as being the base for more inspired creations. Add other liqueurs, coffee, chopped nuts, cherries, chocolate chips... anything that takes your fancy. 
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