1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/8th teaspoon sea salt
½ teaspoon vanilla extract
2 egg yolks
1 tablespoon corn starch
¼ cup Baileys Irish Cream
Your favorite cake-style brownies
Your favorite chocolate ice cream
Dark chocolate, to shave for garnish
In a medium sauce pan, heat cream to hot but do not boil.
Whisk in both sugars, salt and vanilla.
In a medium bowl, add egg yolks and whisk. Add a quarter cup of the hot liquid to the egg yolks stirring quickly to temper the eggs. Add a little more of the hot liquid and do the same. Do this one more time, whisk then add to the hot liquid in the sauce pan. The process to temper the eggs is so that they do not scramble when added to the hot cream.
Mix the corn starch in a little bowl with a few tablespoons of the Baileys and add to the sauce pan and whisk.
Heat over medium low for five minutes, never letting it bubble.
Off heat, stir in the Baileys and it is ready to serve.
For a brownie sundae, place cubed cake type brownie on the bottom of a dessert dish, top with chocolate ice cream. Pour over some Baileys sauce and shave some dark chocolate over the top.
Keywords: Bailey's Irish Cream, ice cream, brownies