I think we just had a blizzard last week. It’s difficult to remember right now because it’s 65 degrees outside and rain has washed away most of the snow. With St. Patrick’s Day just around the corner and a sudden option to retire my jacket, it seemed like a great time to share my first ice cream recipe of the year.
Baileys ice cream is rich, sweet and boozy. I love adding alcohol to ice cream because the freeze point lowers and it’s very creamy and easy to scoop regardless of how long the ice cream sits in the freezer. The only negative, if you can call it that, is that it melts a bit faster. So you just have to eat it quickly. This is not a problem for me. I make the ice cream with half & half (if you’re not in the USA that means 50% heavy cream and 50% whole milk). If you want to get really decadent, you can use all heavy cream instead.
- 1½ cups half & half (or 50% heavy cream and 50% whole milk)
- ½ teaspoon pure vanilla extract
- ½ cup Baileys Irish Cream
- 8 large egg yolks
- ⅓ cup granulated sugar
- In a medium saucepan, bring the half & half, vanilla extract and Baileys to a simmer over medium heat.
- While the liquid is heating up, place the yolks and sugar in a bowl. Vigorously whisk together.
- When the cream begins to simmer, turn the heat down to low and ladle about half of liquid into the yolks while whisking (this is known as tempering and will prevent the eggs from scrambling). Pour the yolk mixture back into the saucepan, using a spatula to scrape the bowl.
- With the heat on low, stir the mixture in a figure 8 motion for several minutes until the sauce has slightly thickened. Remove from the heat and allow to cool for 5 minutes.
- Pour the mixture into a container and cover with plastic wrap, gently pressing the plastic directly against the ice cream base to prevent a skin from forming. Chill until very cold (I prefer to let it chill overnight for best results).
- Prepare in an ice cream maker according to the manufacturer's instructions.