Baileys Ice Cream

Whether you’re celebrating St. Patrick’s Day or simply love a boozy dessert, this Baileys ice cream is your perfect treat. With its ultra creamy, velvety texture and loads of sweet Baileys flavor, every bite of this luscious homemade ice cream is pure decadence.

Course Desserts

Cuisine Irish-American

Prep Time 10

Cook Time 20

Chilling Time 4

Total Time 4 30

Servings servings

Calories 412kcal

Author Amanda McGrory-Dixon

Equipment

Ice cream maker
Medium saucepan
Large mixing bowl
Plastic wrap

Ingredients

2 cups heavy cream
2 cups whole milk
1 cup sugar
7 egg yolks
1 tablespoon vanilla extract
5 tablespoons Baileys Irish cream

Instructions

Whisk together the heavy cream, whole milk and sugar in a saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat. Do not bring to a boil as this can cause the milk to separate.
In a bowl, whisk egg yolks and vanilla until pale, about three minutes.
Add about ¼ to ½ cup of the warm cream mixture into the egg mixture, whisking constantly. This tempers the eggs to gently cook. Repeat this a few times.
Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon, about six to 10 minutes. Turn off heat.
Pour into a large mixing bowl. Allow to cool for a few minutes and then place plastic wrap directly on top of the custard's surface. Refrigerate until cold, at least four hours to ensure proper churning, though I like to chill overnight to really make sure it's cold.
Pour custard into an ice cream maker and churn according to manufacturer’s directors. In the last couple minutes of churning, pour in the Baileys. Do not do this sooner. Otherwise, the alcohol can mess with the freezing process.
Pour into an airtight container and freeze for a few hours. Enjoy!

Video

Notes

Check your ice cream manufacturer's directions before starting. Many require that the ice cream bowl freezes for at least 24 hours before churning. Homemade ice cream calls for a little planning.
The ice cream custard should be no higher than 40 degrees F before churning. Otherwise, it won't set up properly. This is why I recommend making it the day before churning. You can make the ice cream base up to three days before churning.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition