Ingredients
Equipment
Method
- Whisk together the heavy cream, whole milk, and sugar in a saucepan. Bring to a simmer over medium heat, whisking periodically to dissolve the sugar. Once simmering, turn off the heat. Do not bring to a boil.
- In a bowl, whisk egg yolks and vanilla until pale, about three minutes.
- Add about 1/4 to 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly. Repeat this a few times to temper the eggs.
- Add the tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Cook until the mixture thickens and coats the back of a wooden spoon, about six to 10 minutes. Do not boil. Turn off heat.
- Pour the mixture into a large mixing bowl. Allow to cool for a few minutes, then place plastic wrap directly on the surface of the custard. Refrigerate until cold, at least four hours, or preferably overnight.
- Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions. In the last few minutes of churning, pour in the Baileys Irish cream.
- Pour the churned ice cream into an airtight container and freeze for a few hours until firm. Enjoy!
Nutrition
Notes
Check your ice cream maker's instructions before starting, as many require the freezer bowl to be frozen for at least 24 hours. The ice cream custard should be no higher than 40 degrees F before churning. The ice cream base can be made up to three days before churning. Nutritional information is an estimate.