Rich, creamy Bailey’s Irish cream ice cream is the perfect treat on a cold day or to impress guests. This recipe recreates the popular alcoholic liqueur in a frozen dairy dessert.
Ingredients:
•2 cups heavy cream or whipping cream
•1 cup sugar
•1 teaspoon vanilla extract
•1 14-ounce can sweetened condensed milk
•3 egg yolks
•1 cup Irish cream liqueur such as Bailey’s
Instructions:
- In a large bowl, beat the heavy cream until soft peaks form. Gradually add sugar and vanilla and beat until stiff peaks form.
- In a separate bowl, whisk the condensed milk and egg yolks until well combined.
- Pour the condensed milk mixture into the whipped cream mixture in a slow, steady stream while beating constantly. Continue beating until the mixture is thick and creamy.
- Gradually stir in the Irish cream liqueur. Mix well until fully incorporated.
- Churn the ice cream base in your ice cream maker according to manufacturer’s instructions. Churning typically takes 20 to 40 minutes.
- Once churned, add additional Irish cream liqueur if desired for a stronger flavor. Freeze for at least 2 hours before serving for the optimal texture.
Some tips for making Bailey’s Irish cream ice cream:
•Use high-quality ingredients for the best flavor and texture.
•Chill the bowl and mixer blades before whipping the cream for light and fluffy results.
•Fold the sweetened condensed milk into the cream gradually for even incorporation.
•Churn the base until it reaches a soft peak stage for the right consistency. Over-churning can cause the ice cream to become grainy.
•Add some additional Irish cream liqueur just before serving for extra flavor.
•Freeze the ice cream for a few hours before serving for the best texture. It will become even creamy as it hardens.
•Top scoops of the ice cream with chocolate sauce, caramel sauce, whipped cream or chocolate shavings.
•Store any leftover ice cream in the freezer for up to 1 month.