Irish Ice Cream Recipe #127070
Uses Bailey's Irish Cream. Requires an ice cream maker.
1¾ hours | 1½ hours prep
3 cups
- 1 1/2 cups irish cream (Bailey's)
- 1/2 cup sugar
- 3 large egg yolks
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- In a small, heavy saucepan over medium heat, bring the liqueur to a simmer.
- Cook until the liqueur is reduced to about 1/2 cup (about 5-7 minutes); the liqueur will appear thicker and slightly syrupy; set aside.
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
- In a heavy saucepan, bring the milk to a simmer.
- Slowly beat the hot milk into the egg/sugar mixture.
- Pour entire mixture back into the saucepan and put over low heat.
- Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble).
- Remove pan from heat and pour hot mixture through a strainer into a large clean bowl.
- Allow mixture to cool slightly.
- Mix in the reduced liqueur, cream, and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard.
- Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- The ice cream will be soft but ready to eat.
- For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours.
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5 stars