1 hr 37 mins
1 hr 30 mins
Uses Bailey's Irish Cream. Requires an ice cream maker.
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Units: US | Metric
- 1In a small, heavy saucepan over medium heat, bring the liqueur to a simmer.
- 2Cook until the liqueur is reduced to about 1/2 cup (about 5-7 minutes); the liqueur will appear thicker and slightly syrupy; set aside.
- 3In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
- 4In a heavy saucepan, bring the milk to a simmer.
- 5Slowly beat the hot milk into the egg/sugar mixture.
- 6Pour entire mixture back into the saucepan and put over low heat.
- 7Stir continually with a whisk until the custard thickens slightly (don't let mixture boil or eggs will scramble).
- 8Remove pan from heat and pour hot mixture through a strainer into a large clean bowl.
- 9Allow mixture to cool slightly.
- 10Mix in the reduced liqueur, cream, and vanilla.
- 11Cover and refrigerate until cold or overnight.
- 12Stir the chilled custard.
- 13Freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- 14The ice cream will be soft but ready to eat.
- 15For a firmer ice cream, transfer to a freezer-safe container and freeze for a few hours.
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Nutritional Facts for Irish Ice Cream
Serving Size: 1 (637 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 513.5
- Calories from Fat 331
- Total Fat 36.8 g
- Saturated Fat 21.7 g
- Cholesterol 329.8 mg
- Sodium 78.2 mg
- Total Carbohydrate 40.1 g
- Dietary Fiber 0.0 g
- Sugars 33.6 g
- Protein 6.9 g
The following items or measurements are not included: