Baileys Ice Cream
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Baileys Ice Cream is rich, velvety, and creamy custard-based ice cream with Baileys Irish cream added that is perfect to eat any time of the year.
Living outside the United States will not stop me from celebrating Ice Cream Day. Celebrated annually since 1984 on the third Sunday of July in the United States, the unofficially holiday celebrates everyone’s favorite sweet treat. Ice cream is without a doubt one of my favorite things to eat and make. It is rich and creamy, perfect at any time of the year especially since I live in a tropical country where hot weather is always around. For this special occasion, making one of my favorite ice cream recipe, Baileys Ice Cream, is probably the perfect way to celebrate this day.
Remember my previous Coffee Baileys Ice Cream? Here is some other Baileys Irish cream ice cream recipe, but without coffee added. Baileys ice cream is one of the easiest desserts to appreciate at home. Irish cream is added to a standard custard ice cream base. Using alcohol in ice cream helps keep the ice cream a bit softer when frozen than normal. Hence, this is perfect for you who hate waiting for ice cream to thaw enough before scooping.
I always love the combination of Baileys Irish cream with dark chocolate, so I put some grated dark chocolate for the topping.
Tips for Making Baileys Ice Cream
1. Reduce the sugar amount
Baileys comes with a variety of flavors, from original, pumpkin spice, strawberries and cream, salted caramel, espresso creme, and chocolate cherry. For my preference, I like to use classic Baileys Original Irish Cream because of its versatility and sweetness intensity. I think the salted caramel and espresso creme flavor will also work well for this recipe. Nevertheless, I recommend reducing the sugar in the recipe because Baileys already tastes sweet. If you put the same amount of sugar in normal ice cream, you will end up with overly sweet ice cream. Therefore, I reduce half of the sugar into 1/2 cup sugar to balance the Baileys sweetness.
2. Add Egg yolks
I really recommend using egg yolks for this recipe. I know adding alcohol to ice cream batter will not only lower its freezing point as well as make the ice cream softer and easier to scoop, but also increase its tendency to melt faster. Therefore, using egg yolks in this recipe will help to improve the stability of the ice cream and making ice cream creamier, chewier, and denser.
Adding eggs to make ice cream requires some caution as heating eggs in an ice cream base might result in curdles of cooked eggs in your ice cream. To prevent this from happening, you need to temper the eggs by warming the milk-heavy cream-sugar on its own and whisk a small scoop of the hot mixture into the eggs yolks and sugar. This is making the egg yolks less likely to curdle when you stir them into the pot with the rest of the milk to cook over direct heat. Heat everything slowly until it is thickened enough to coat the back of the spoon and then turn off the heat. Please note not to let the mixture boil.
3. Add Baileys in considerate amount
Adding any alcohol to any ice cream base is a good idea since it lowers the freezing point of the mixture and prevents some of the ice crystals from forming. Hence, making ice cream softer and more scoop-able. Just do not add too much alcohol or your ice cream might become slushy.
More Ice Cream Recipes
If you love making ice cream at home, don’t forget to check out these recipes!
- Matcha Ice Cream
- Pandan Coconut Ice Cream
- Red Bean Ice Cream
- Thai Tea Ice Cream
- Strawberry Cheesecake Ice Cream Cake
Ingredients
- 2 cups (480 ml) heavy cream
- 1 1/2 cups (360 ml) whole milk
- 1/4 tsp salt
- 5 egg yolks
- 1/2 cup (100 gr) granulated sugar
- 1/2 tsp vanilla extract
- 3/4 cup (180 ml) Baileys Original Irish Cream
Instructions
- In a medium saucepan, stir heavy cream, milk, and salt over medium heat until it starts to simmer. Remove from heat.
- In a medium bowl, whisk the egg yolks and sugar until smooth and pale yellow color.
- While whisking egg yolk mixture constantly, gradually add hot cream mixture. Return to saucepan to low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot until the base is thick enough to coat the back of a spoon. Remove from heat. (Do not let the mixture boil or you will end up with egg curdles)
- Let the mixture cool completely. Add vanilla extract and Baileys.
- Cover the mixture and refrigerate for at least 4 hours or up to overnight.
- Process the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer container. Freeze for least 4 hours before serving.
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