Kahlua and Baileys Mudslide Ice Cream Cake

I'll first explain the reason for the orange background in this picture. I took this photograph at my grandfather's house on his orange kitchen countertops that he has had since my mom was a teenager! 

Now that I've explained the countertops,  I'll explain the reason behind making this amazing, yet not at all healthy, ice cream cake. Tomorrow is my 21st birthday! I decided to treat myself to a homemade ice cream cake made with alcohol (only suitable for a 21st birthday cake).

This was actually my first time making homemade ice cream that did not involve natural sweeteners, such as honey, and coconut milk. I splurged and used dairy, sugar and egg yolks. It was definitely worth it!

This recipe should be on your "must make unhealthy dessert" list and enjoy every bite of it!

Kahlua and Baileys Mudslide Ice Cream Cake:

(original recipe from: http://www.endlesssimmer.com)

Baileys Ice Cream:

2 cups heavy cream, divided

1 cup milk

1/2 cup granulated sugar

pinch of salt

5 egg yolks

2 teaspoons vanilla extract

1/2 cup Baileys

1. Fill a roasting pan with ice water and place a medium bowl into the roasting pan. Add 1 cup of the heavy cream to the medium bowl and set a large strainer on top of the bowl. Set aside.
2. Add the remaining 1 cup of heavy cream, milk, sugar, salt and vanilla to a medium sauce pan. Stir mixture over medium heat until the sugar dissolves, about 5 minutes. Set the mixture aside to cool.
3. Whisk the egg yolks together and pour the cooled mixture over the egg yolks. Whisk vigorously to prevent the eggs from curdling.
4. Pour the mixture back into the sauce pan and cook over medium low heat until the mixture can coat the back of a spatula and a line can be drawn through it, about 7 minutes.
5. Pour the mixture through the strainer into the cream in the medium bowl and stir to cool slightly. Stir in the Baileys and put the mixture in the refrigerator for about 4 hours to chill.
6. When chilled, pour the mixture into an ice cream maker and churn.

Kahlua Ice Cream:

2 cups heavy cream, divided

1 cup milk

1/2 cup granulated sugar

pinch of salt

1 teaspoon espresso granules (or instant coffee granules)

5 egg yolks

4 oz melted chocolate, cooled

1 teaspoon vanilla extract

1/2 cup Kahlua

1. Fill a roasting pan with ice water and place a medium bowl into the roasting pan. Add 1 cup of the heavy cream to the medium bowl and set a large strainer on top of the bowl. Set aside.
2. Add the remaining 1 cup of heavy cream, milk, sugar, espresso granules, salt and vanilla to a medium sauce pan. Stir mixture over medium heat until the sugar dissolves, about 5 minutes. Set the mixture aside to cool.
3. Whisk the egg yolks together and pour the cooled mixture over the egg yolks. Whisk vigorously to prevent the eggs from curdling.
4. Pour the mixture back into the sauce pan and cook over medium low heat until the mixture can coat the back of a spatula and a line can be drawn through it, about 7 minutes.
5. Pour the mixture through the strainer into the cream in the medium bowl and stir to cool slightly. Stir in the Kahlua and cooled melted chocolate and put the mixture in the refrigerator for about 4 hours to chill.
6. When chilled, pour the mixture into an ice cream maker and churn.

To assemble the cake:

1. Line a loaf pan with plastic wrap, leaving some of the plastic wrap hanging over the sides. Scoop the Kahlua ice cream into the loaf pan until half of the pan is full. Then, scoop the Baileys ice cream on top of the Kahlua.
2. Cover the ice cream loaf with the remaining overhanging plastic wrap and put in the freezer to firm up.
3. Once the loaf is firm, remove the plastic wrap and decorate with crushed Oreos (I used Trader Joe's Joe Joe's cookies).
4. Slice and enjoy!