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Bailey's Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very rich and creamy. Do not be tempted to add more Bailey's than the recipe calls for; trust me it is plenty. Enjoy!

Very rich and creamy. Do not be tempted to add more Bailey's than the recipe calls for; trust me it is plenty. Enjoy!

Ingredients

Serves: -

Metric Cups
  • 575 grams milk (whole)
  • 450 grams cream (double)
  • 125 millilitres baileys
  • 1 vanilla bean
  • 3 large eggs
  • 4 large egg yolks
  • 225 grams caster sugar
  • 2 teaspoons pure vanilla extract
  • 20⅓ ounces milk (whole)
  • 15⅞ ounces cream (double)
  • 4 fluid ounce baileys
  • 1 vanilla bean
  • 3 large eggs
  • 4 large egg yolks
  • 7⅞ ounces superfine sugar
  • 2 teaspoons pure vanilla extract

Method

Bailey's Ice Cream is a community recipe submitted by stacyacton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture.
  • Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
  • Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard.
  • Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
  • Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
  • The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze.
  • Remove from freezer about 15 minutes before serving.
  • Combine the milk and cream in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture.
  • Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
  • Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard.
  • Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
  • Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
  • The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze.
  • Remove from freezer about 15 minutes before serving.
  • Tell us what you think

    What 1 Other has said

    • Had to add a lot more Baileys for the ice cream to taste of Baileys. Prior to adding the extra, the ice cream tasted like very sweet custard. Next time I will add more Baileys and reduce the sugar.

      Posted by viviennemm on 26th December 2014
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