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5 from 3 votes

Baileys Ice Cream

Irish Cream is the perfect base for this amazing Baileys ice cream! It's wonderful served plain or with a bit of chocolate sauce drizzled on top.
Prep Time3 hrs
Cook Time10 mins
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American, Irish
Keyword: baileys ice cream
Servings: 8 (approximately)
Calories: 198kcal
Author: Jennifer Farley


  • 1 1/2 cups half-and-half (or 50% heavy cream + 50% whole milk)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Baileys Irish Cream
  • 8 large egg yolks
  • 1/3 cup granulated sugar


  • In a medium saucepan, bring the half-and-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 the 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.


Every now and then I've had an ice cream base get slightly lumpy on me at the end while stirring the mixture. If that happens, don't worry. Simply pour the liquid through a fine mesh strainer before chilling and discard any solids. Recipe yields approximately 1 quart. 


Calories: 198kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 212mg | Sodium: 27mg | Potassium: 78mg | Sugar: 11g | Vitamin A: 420IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 0.5mg