Ingredients:

  • 1 ½ cups Heavy Whipping Cream (minimum 35% fat)
  • 1 cup Whole Milk
  • ¾ cup Granulated Sugar
  • 5 Large Egg Yolks
  • ¼ teaspoon Salt
  • 1 cup Baileys Irish Cream Liqueur
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Heat the Dairy: Combine cream, milk, half of the sugar, and salt in the saucepan. Heat gently until steaming (just before boiling). Remove from heat.
  2. Prepare Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened (ribbon stage).
  3. Temper the Eggs: Slowly drizzle about one cup of the hot dairy mixture into the egg mixture while whisking constantly to prevent scrambling.
  4. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining dairy. Cook over low/medium heat, stirring continuously until the mixture thickens enough to coat the back of the spoon (nappe consistency, target 170°F – 175°F / 77°C – 80°C). Do not boil.
  5. Chill Rapidly: Strain the hot custard immediately into a clean bowl placed over an ice bath. Stir until mostly cool.
  6. Incorporate Baileys: Once cool, stir in the Baileys Irish Cream and vanilla extract.
  7. Mature the Base: Cover the base tightly and refrigerate for a minimum of 4 hours, preferably overnight.
  8. Churn: Churn the mixture according to your ice cream maker’s instructions until it reaches a soft-serve consistency.
  9. Harden (Ripen): Transfer the soft ice cream to an airtight container. Freeze for at least 2–4 hours to achieve a firm, scoopable texture.