I kept the recipe the same as it was written in the Baked Explorations book with two substitutions. One being the espresso powder (oops) and the other being 1 tablespoon of Bailey's with Caramel instead of Kahlua - Delicious change by the way! To see the complete recipe, visit Karen's Cookies, Cakes and More.
I also made a few additions to make things a little more interesting. I prepared a small batch of chocolate ganache and swirled it into the ice cream at the last minute to create a chocolate fudgey swirl throughout the ice cream. My husband wanted to add caramel sauce (he absolutely loves with Caramel Frappucino's and Caramel Macchiato's) but since I was getting a little lazy at this point, we just swirled in store bought caramel sauce. These two additions made the ice cream out of this world!
Chocolate Ganache from Martha Stewart
4 ounces semisweet or bittersweet chocolate, chopped
1/4 cup + 2 tablespoons heavy cream
1 tablespoon unsalted butter, room temperature
In a medium sauce pan, heat the heavy cream until just simmering. Pour over the chocolate and let stand for 30 seconds. Stir until smooth. Whisk in butter until completely incorporated. Let cool until desired consistency. If adding this to ice cream, cool until room temperature before adding to the ice cream.
Visit Club Baked's website to see how the other bakers did with this recipe!