Irish Ice Cream Recipe with Bailey's
We are now well into the middle of the summer, and luckily it seems that the good weather is ahead of us in Ireland. So, normality is returning for us, there’s a few weeks left of stretched out evenings, and the sun is shining (mostly). Of course, no sunny day is the same without our favourite ice cream. Did you know that today is National Ice Cream Day in the States (but we feel you can celebrate this holiday around the world)? To celebrate this, we are sharing an Irish ice cream recipe that honours Irish culture using a popular drink.
Baileys is an Irish liqueur, made from a blend of cream, cocoa and Irish whiskey. In fact, over 220 million litres of fresh milk is used each year to make this drink. Baileys has gained a large millennial customer base in recent years and is sure to be in the cabinets of most Irish households. For events such as Christmas, special occasions or… just because. Not only this, but Baileys is one of the most popular liqueurs, sold in 160 countries. You can see why infusing it with ice cream is complimentary. Best of all, this is an easy recipe to follow as you'll likely have most ingredients in your cupboard already. You will need an ice cream maker and a bottle of Baileys though there will be plenty left to enjoy after. If you don’t have Baileys, there are many other suitable Irish cream liqueurs that will work too. Little known fact - Baileys was created in a blender, so if you’re stuck, you can make a copycat with whiskey, cream, chocolate and vanilla. This recipe takes approximately three hours and serves eight people. For servings of more or less, change ingredient amounts as needed. If anything, we recommend more! Baileys makes the ice cream particularly creamy, with a lowered freeze point. Prepare for it to melt a little faster than usual ice cream. If you’re looking for things to add to it by the end, try some chocolate sauce with a dash of cinnamon flakes.
Irish Ice Cream Recipe with Bailey'sIngredients:
- 70 ml heavy (double) cream
- 70 ml whole milk
- ½ teaspoon pure vanilla extract
- 375 ml Baileys Irish Cream
- 8 large egg yolks
- 265 grams of granulated sugar
- Simmer the heavy cream, whole milk, vanilla extract and Baileys to medium heat in a saucepan
- While the saucepan is heating up the liquid, place the yolks and sugar in a bowl. Whisk together until it is pale yellow and thick.
- When the cream begins to simmer, reduce the heat and pour half of the mixture into the yolks while whisking. This prevents the risk of scrambling the eggs.
- Next, pour the yolk mixture back into the saucepan and use a spatula to scrape the bowl.
- On the reduced heat, stir the mixture for several minutes until it has thickened. Turn off the heat and cool for five minutes.
- Pour the mixture into a container, covered with plastic wrap, and chill until cold. For best results chill overnight.
- Prepare in an ice cream maker, and enjoy!