Every time I drink Baileys, I think “I should buy Baileys more often.” If you’re looking for a perfect excuse to have it in the house, here it is.
Baileys Ice Cream
Prep Time 20 minutes
Servings 1 quart
Ingredients
- 1 cup whole milk
- 1-1/2 cups heavy cream (33-36% fat)
- ⅓ cup + 1 tbsp (100 mL) Baileys Irish Cream Liqueuer (or a suitably tasty cheaper knockoff)
- 2/3 cup sugar
- 5 egg yolks
Instructions
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Set up an ice bath by placing a 2 quart (2 liter) bowl in a larger bowl partially filled with ice and water, and place a strainer on top.
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Pour cream into the ice bath bowl (the empty one).
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Whisk egg yolks in a separate bowl.
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Heat the milk, sugar, and egg yolks in a saucepan. Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat your spatula (160-170F).
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Strain the custard into the heavy cream. Stir over the ice until cool.
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Add Baileys and stir.
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Chill thoroughly in refrigerator, preferably overnight.
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Churn ice cream! We love and recommend our Cuisinart churner!