Bakaliowe Ice Cream

Bakaliowe Ice Cream For this week’s column in the Irish Times (in today’s issue), I decided to write about our multicultural staff, especially in our Killarney shop (photo below of some of the team). As part of the piece, I included this recipe for Polish ice cream, given to me by our Killarney shop manager, Sylwia. The test batch was very tasty, if you like fruit and nuts!

Bakaliowe Ice Cream

Killarney TeamIngredients:

  • 1 cup sugar
  • 5 egg yolks
  • 1 3/8 cups cream
  • 1 1/8 cups milk
  • 1/4 vanilla bean, cut lengthwise
  • 1/2 cup raisins
  • 1/2 cup dried fruits
  • 1/2 cup almonds and other nuts

What to do:

  1. Beat the sugar and egg yolks together until thick and pale yellow.
  2. Bring the milk to a simmer. Remove from the heat.
  3. Beat the milk into the eggs and sugar in a slow stream.
  4. Pour the mixture back into pan, add the vanilla bean and place over low heat.
  5. Stir until the custard thickens (around 70C).
  6. Immediately remove from the heat, and place in the refrigerator until cool.
  7. Remove the vanilla bean.
  8. Stir in the fruits and nuts.
  9. Whip the cream and fold into the mix.
  10. Freeze using a domestic ice cream machine, or cover and place in the freezer.

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5 thoughts on “Bakaliowe Ice Cream

  1. Wow! What amazing recipies!!! I am very imperessed
    Are these all Irish? I hope theyare because I”m Irish and I love ice cream!! Anyway I think what y’all are doing here is great!!! I am glad there is a nice lil’ site like this to come to 🙂

    -from your very satisfied viewer

  2. This recipe is a winner. I made it last night and my wife and I both loved it.

    I have two questions. In the book the order of adding the ingredients is different. Is that important? It tasted very good anyway.

    You also write that when the mixture is almost frozen it has to be taken out of the machine and placed in the freezer. Why is that? It doesn’t seem logical because normally the machine produces a good end-result (even when it’s a cheap Aldi one).

  3. Thanks, EJee. You’re right! We did change it during testing to put in the nuts etc. at the end, because they tended to fall to the bottom during freezing. As for when to stop freezing, you know best! The reason we wrote it that way in the book was that we had a lot of people who expected the ice cream to come out hard from the domestic ice cream machine, and that’s not going to happen!

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