Baileys Ice Cream Recipe - The Perfect Boozy Dessert - Chisel & Fork (2024)

If you are craving a boozy dessert, Irish cream liqueur is the perfect base with this smooth and creamy Baileys ice cream recipe.

I could have ice cream every single day - from graham cracker ice cream to chocolate peanut butter ice cream to dulce de leche ice cream.

But I had never added alcohol to ice cream, until today. I was always a little apprehensive as alcohol freezes at a much lower temperature. I was concerned by adding some, the ice cream wouldn't freeze.

Luckily after fiddling around, I found the perfect ratio. I decided to go with Baileys as it already has cream in it, making it the perfect complement to ice cream. Plus I love Baileys. My Baileys chocolate martini is my go-to co*cktail for a reason.

By adding Baileys, the ice cream actually has a slightly lower freeze point which creates a super creamy and easy to scoop homemade ice cream. I also added one extra egg yolk to help prevent crystilization.

What you get with this Baileys ice cream is a decadent dessert that is great year round or for St. Patrick's Day! And if you want to step up your game, top it over some warm and gooey Guinness brownies or some Irish coffee cake. Or even with some Baileys truffles on the side!

Ingredient Notes

• Heavy cream and milk - the 2:1 ratio of heavy cream to milk gives you the right fat content to create that creamy texture you except with ice cream.
• Baileys - adds a sweet, milk and somewhat chocolatey flavor and also lowers the freezing point, which makes for a soft serve-like ice cream.
• Eggs - important in stabilizing the ice cream and adds extra richness.

Ingredient Swaps

As with any recipe, you can switch things up if needed. Some variations include:

• Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy.
• I like the flavor of light brown sugar with the Baileys, but granulated sugar works as well.
• It is called Baileys ice cream for a reason, but you can also make your own or use Carolan's or Kavanagh.

Step-by-Step Instructions

Bring the cream, milk and Baileys to 170°F in a saucepan. While heating up, whisk the egg yolks with the sugar until incoporated.

Temper the eggs by slowly pouring the hot cream mixture in and then transfer back to the saucepan and heat to 185°F.

Add to the ice cream machine and churn until smooth, about 20-25 minutes. Transfer to an airtight container and freeze until solid, about 4 hours.

FAQs

How to Serve

This homemade ice cream is great on its own or to complement other desserts including:

• Flourless Chocolate Cake
• Smith Island Cake
• Chocolate Peanut Butter Skillet Cookie
• Chocolate Lava Cakes
• Yellow Cake with Chocolate Frosting

You can also drizzle some homemade chocolate syrup on top or even homemade magic shell.

Pro Tips/Recipe Notes

• Use the Best Ingredients -when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Don't use imitation vanilla extract either. Use the real thing or make your own homemade vanilla extract.
• Don't Cut the Fat and Calories -ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
• Add Extract at Right Time -if you add the vanilla extract while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into theice cream makerto add it.
• Chill the Custard -you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
• Use Frozen Bowl -make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving ice cream a great chance of freeze.
• Start Ice Cream Motor First -do not pour the custard in the frozen bowl before starting theice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
• Don't Overchurn -always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.

Other St. Patrick's Day Recipes

If you’ve tried this Baileys ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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