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
- 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
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.
Pour cream into the ice bath bowl (the empty one).
Whisk egg yolks in a separate bowl.
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).
Strain the custard into the heavy cream. Stir over the ice until cool.
Add Baileys and stir.
Chill thoroughly in refrigerator, preferably overnight.
Churn ice cream! We love and recommend our Cuisinart churner!