Quick and Creamy Baileys Ice Cream
This homemade Baileys Ice Cream is creamy, smooth, and perfectly boozy. Made with rich dairy, egg yolks, and a splash of Baileys Irish Cream, it’s an easy dessert that freezes beautifully and is ideal for indulgent gatherings or a special treat at home.
Equipment
- 1 Ice Cream Maker
- 1 Medium Saucepan
- 1 Large mixing bowl
- Plastic wrap
- whisk
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- 7 large egg yolks
- 1 tablespoon vanilla extract
- 5 tablespoons Baileys Irish Cream
Instructions
- Prepare the Cream Mixture: In a medium saucepan, combine 2 cups of heavy cream, 2 cups of whole milk, and 1 cup of granulated sugar. Place the pan over medium heat and whisk gently but consistently. This will help dissolve the sugar completely and prevent it from settling at the bottom. Allow the mixture to heat until it begins to steam and small bubbles form at the edges, signaling a gentle simmer. Avoid letting it boil, as overheating can cause the dairy to curdle and affect the smooth texture of the ice cream.
- Whisk the Egg Yolks: While the cream mixture is warming, pour 7 large egg yolks into a large mixing bowl. Add 1 tablespoon of vanilla extract to the yolks. Using a hand whisk or electric mixer, beat the mixture vigorously for about three minutes, or until it turns pale yellow and slightly thickens. This step incorporates air, ensuring a creamy custard base and a velvety final texture for the ice cream.
- Temper the Eggs: To prevent the eggs from scrambling, slowly introduce about ¼ to ½ cup of the hot cream mixture into the whisked yolks. Whisk continuously as you pour to gradually raise the temperature of the eggs. Repeat this process two to three times until roughly half of the cream has been combined with the eggs. This gentle method is known as tempering and ensures the eggs cook evenly when added back to the saucepan.
- Combine Custard Base: Once the eggs are tempered, pour the yolk mixture back into the remaining cream in the saucepan. Return the pan to medium heat and stir constantly with a whisk. Slowly bring the mixture to a simmer, ensuring it never boils. Cook until the custard thickens enough to coat the back of a wooden spoon, usually about 6 to 10 minutes. This step is crucial for achieving the creamy consistency that makes ice cream luxurious.
- Cool the Custard: Transfer the thickened custard into a large mixing bowl. Allow it to rest for a few minutes at room temperature. Then, cover the surface directly with plastic wrap to prevent a skin from forming. Place the custard in the refrigerator for at least four hours, or preferably overnight. Chilling the mixture ensures that it is cold enough for proper churning and helps the ice cream develop its signature smooth texture.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your ice cream maker following the manufacturer’s instructions. Begin churning on the recommended speed, ensuring the machine incorporates air into the mixture. During the final 2–3 minutes of churning, slowly drizzle in 5 tablespoons of Baileys Irish Cream. Adding the alcohol at the end prevents it from interfering with the freezing process while still infusing the ice cream with its rich, boozy flavor.
- Freeze and Set: After churning, transfer the ice cream into an airtight container. Smooth the surface with a spatula, then cover tightly. Place the container in the freezer for at least 2–4 hours to allow the ice cream to firm up further. This final freezing step ensures a scoopable, creamy consistency.
- Serve and Enjoy: When ready to enjoy, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly for easier scooping. Serve in bowls or cones, and pair with chocolate shavings, caramel drizzle, or crushed nuts for an extra touch of indulgence. Each bite offers a velvety texture combined with the unmistakable taste of Baileys, making it the ultimate homemade dessert experience.
Notes
- Use fresh, high-quality ingredients for the best flavor; fresh cream and real Baileys make a noticeable difference.
- Always temper the eggs slowly to avoid scrambling and ensure a smooth custard base.
- Do not let the custard boil; gentle heat preserves a silky texture.
- Chill the custard thoroughly before churning to guarantee proper consistency.
- Add the Baileys at the end of churning to prevent freezing issues.
- Homemade ice cream can be made 1–3 days ahead for convenience.
- Use an airtight container to prevent ice crystals from forming in the freezer.
