Makes 20 fl. oz
1. Preheat the oven to 350°F.
2. In a bowl, place the bread crumbs and brown sugar and mix well. Then sprinkle the sugared bread crumbs onto a baking sheet and spread out evenly. Bake in the oven for about 10 minutes, or until the bread crumbs are slightly darker and the sugar has melted. Stir occasionally while they are baking. Once the bread crumbs are baked, let cool.
3. Meanwhile, pour the milk and cream into a saucepan, place over medium heat, and stir in the white sugar. Using a small, sharp knife, slit the vanilla bean down its length and scoop out the tiny black seeds. Stir them into the milk and cream mixture. Reduce the heat and continue to stir, until all the sugar has dissolved, then remove from the heat.
4. In a large mixing bowl, lightly beat the eggs yolks. Gradually add the warm milk and cream mixture, beating gently to combine. Transfer the mixture back to the pan and place over low heat. Cook, stirring continuously, until the mixture thickens to the consistency of custard.
5. Remove the custard from the heat and stir in the Baileys, along with the cooled sugared bread crumbs. Mix well.
6. Pour the ice cream mixture into a freezerproof container, and freeze overnight before serving. Stir the ice cream two or three times to prevent it freezing into a solid block. This will keep in the freezer for up to 1 month.
Excerpted from Clodagh’s Irish Kitchen, A Fresh Take on Traditional Flavors by Clodagh McKenna. Published by Kyle Books. Photography by Tara Fisher.