Baileys Ice Cream
Indulge in the rich and creamy lusciousness of this homemade Bailey's Irish Cream vanilla ice cream. The velvety custard base, infused with real vanilla bean and a generous splash of Bailey's, churns into a decadent frozen treat that's sure to delight your taste buds. Perfect for any occasion, this luxurious ice cream promises to be a crowd-pleaser with its smooth texture and hints of Irish cream flavor. Just remember to plan ahead as the alcohol content requires a little extra time to freeze to the perfect consistency. Treat yourself to a scoop of this irresistible dessert and savor each spoonful of homemade goodness.
— Constant Cookbook
Ingredients
- 575ml whole milk
- 450ml heavy cream (double cream)
- 125ml Baileyâ€Âs Irish Cream
- 1 whole vanilla bean
- 3 large eggs
- 4 large egg yolks
- 225g sugar
- 2 teaspoons pure vanilla extract
Instructions
- Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
- Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes.
- Remove the vanilla bean pod from the milk/cream mixture and discard.
- Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in BaileyâÂÂs, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
- . Process custard according to the ice cream machine manufacturerâÂÂs directions. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze. Remove from freezer about 15 minutes before serving.
Yield
Serves 6
Comments
No comments found.