Baileys Ice Cream

🧂 Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 1 cup sugar
• 7 egg yolks
• 1 tablespoon vanilla extract
• 5 tablespoons Baileys Irish cream

Instructions

• 1 Whisk together the heavy cream, whole milk and sugar in a saucepan. Bring to a
  simmer over medium heat. Continue to whisk periodically to help dissolve the
  sugar. Once it simmers, turn off heat. Do not bring to a boil as this can cause
  the milk to separate.
• 2 In a bowl, whisk egg yolks and vanilla until pale, about three minutes.
• 3 Add about ¼ to ½ cup of the warm cream mixture into the egg mixture, whisking
  constantly. This tempers the eggs to gently cook. Repeat this a few times.
• 4 Add tempered egg-cream mixture back to the pot. Whisk constantly over medium
  heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens
  and covers the back of a wooden spoon, about six to 10 minutes. Turn off heat.
• 5 Pour into a large mixing bowl. Allow to cool for a few minutes and then place
  plastic wrap directly on top of the custard's surface. Refrigerate until cold,
  at least four hours to ensure proper churning, though I like to chill overnight
  to really make sure it's cold.
• 6 Pour custard into an ice cream maker and churn according to manufacturer’s
  directors. In the last couple minutes of churning, pour in the Baileys. Do not
  do this sooner. Otherwise, the alcohol can mess with the freezing process.
• 7 Pour into an airtight container and freeze for a few hours. Enjoy!

Nutrition Info