Baileys Ice Cream
This Baileys Ice Cream Recipe is a rich, creamy, and boozy delight, perfect for any occasion. Infused with Baileys Irish Cream, this homemade ice cream delivers a velvety texture with a hint of whiskey and chocolate. Whether you use an ice cream maker or go for the no-churn method, this indulgent treat is easy to make and guaranteed to impress.Nutrition Facts (Per Serving)Calories: 280 kcal, Total Fat: 18g, Saturated Fat: 11g, Trans Fat: 0g, Cholesterol: 85mg, Sodium: 40mg, Total Carbohydrates: 28g, Dietary Fiber: 1g, Sugars: 22g, Protein: 3g, Vitamin D: 2.5µg (15% of Daily Value), Calcium: 100mg (8% of Daily Value), Iron: 1mg (6% of Daily Value), Potassium: 140mg (4% of Daily Value)Estimated based on one serving (assuming 8 servings per batch)
Equipment
- Ice Cream Maker – Creates a smooth, airy texture.
- Mixing Bowl – For whisking ingredients.
- Whisk or Hand Mixer – Helps combine and aerate the mixture.
- Saucepan – Necessary for cooking the custard base.
- Fine Mesh Strainer – Strains out any lumps for a silky consistency.
- Rubber Spatula – For stirring and scraping down the pan.
- Airtight Freezer-Safe Container – For storing the ice cream.
Ingredients
Base Ingredients:
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ½ cup Baileys Irish Cream
- ¾ cup Granulated Sugar
- 4 large Egg Yolks Optional, for custard-based ice cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Optional Add-Ins:
- ½ cup Chocolate Chips or Chunks
- 1 teaspoon Espresso Powder
- ¼ cup Caramel Swirl
- ½ cup Crushed Cookies or Brownie Bits
Instructions
Method 1: Churned Baileys Ice Cream (Using an Ice Cream Maker)
Prepare the Ice Cream Base:
- In a saucepan, heat milk and heavy cream over medium heat until warm (do not boil).
Whisk Egg Yolks & Sugar:
- In a separate bowl, whisk egg yolks and sugar until the mixture is pale and thick.
Temper the Eggs:
- Slowly pour some warm milk into the egg mixture, whisking constantly to avoid scrambling. Gradually combine all the liquid.
Cook the Custard:
- Return the mixture to the saucepan and cook over low heat, stirring until it thickens (about 5 minutes). It should coat the back of a spoon.
Strain & Chill:
- Remove from heat, strain through a fine-mesh sieve, and stir in Baileys Irish Cream, vanilla extract, and salt. Refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn per the manufacturer’s instructions (usually 20–25 minutes).
Freeze & Serve:
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Method 2: No-Churn Baileys Ice Cream (Without an Ice Cream Maker)
Whip the Cream:
- In a mixing bowl, use a hand mixer to whip cold heavy cream until stiff peaks form.
Mix the Baileys & Condensed Milk:
- In a separate bowl, whisk together Baileys Irish Cream, sweetened condensed milk, vanilla extract, and salt.
Fold & Combine:
- Gently fold the Baileys mixture into the whipped cream until fully incorporated.
Freeze & Set:
- Pour the mixture into an airtight freezer-safe container and freeze for at least 6 hours, or overnight, until firm.
Notes
- For a Stronger Baileys Flavor: Increase Baileys to ¾ cup, but note that the ice cream will be softer due to the alcohol.
- For a Dairy-Free Version: Use full-fat coconut milk instead of dairy and Baileys Almande (dairy-free Baileys).
- Mix-In Ideas: Fold in chocolate chips, caramel swirls, or crushed cookies before freezing for added texture and flavor.
- Storage: Store in an airtight container in the freezer for up to 3 weeks for the best taste and texture.
- Best Served With: Warm brownies, espresso, or an extra shot of Baileys for a double dose of indulgence.