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–+ servings
Baileys Irish ice cream recipe

Baileys Irish (ice) cream

This Bailey Irish (ice) cream is a decadent Summertime treat for adults. It's delicious and much easier to make than you might think.
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Prep Time 10 minutes
Cook Time 3 hours
Cuisine Australian
Servings 10 servings

Equipment

Ingredients
  

  • 6 large egg yolks
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla sugar or vanilla essence
  • a pinch of salt
  • 800 mL of half & half or 400 mL cream and 400 mL milk
  • a generous 1/2 a cup of Baileys or other Irish cream
  • 100 g dark chocolate chips (optional)

Instructions
 

  • Separate the eggs. Whisk the egg yolks and sugar until pale and fluffy. Add the vanilla and salt.
  • Pour the half&half and Irish cream into a saucepan and warm on medium heat until it starts to steam. Do not let it boil!
  • Allow the cream mix to cool for about 5 minutes, then add it, little by little, to the yolk and sugar mix while whisking on medium. Once the egg mix has reached the temperature of the cream, you can add the last of the cream and mix well.
  • Return to the saucepan and heat, on medium, stirring continuously, until the mixture thickens enough to line the back of a spoon.
  • Remove from heat and allow to cool completely. When possible, cover with plastic wrap, pushing the wrap down so that it sits directly on top of the custard mix to prevent any skin from forming. Refrigerate overnight or at least for a couple of hours.
  • Using an ice cream maker or the ice cream attachment for your KitchenAid, freeze the ice cream following the manufacturer’s instructions.
  • If you are adding chocolate chips (or any other indulgence), add to the mix for the final two minutes of mixing time.
  • Place in an airtight container and freeze for about two hours until it is ready to eat.

Notes

When warming the milk/cream and Baileys Irish cream, do not overheat! If it starts to boil, it is too hot. It should steam, but not form bubbles.
If you don't allow your milk-Baileys mix to cool, you will cook the eggs too quickly and curdle them. If this happens, add the rest of the milk-Baileys mix to the eggs and then allow to cool to room temperature. Once it has cooled, place the curdled ice cream mixture in a blender and whizz until the base is smooth. It will break the eggs down into such small pieces that it will no longer affect the texture.

Nutrition

Serving: 150gCalories: 249kcalCarbohydrates: 18gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 147mgSodium: 49mgPotassium: 179mgFiber: 1gSugar: 12gVitamin A: 439IUVitamin C: 1mgCalcium: 128mgIron: 1mg
Keyword homemade ice cream
Have you tried this recipe?Let us know how it was!