Bailey's Irish Cream Ice Cream That Doesn't Freeze Rock-Solid
This Bailey's Irish Cream Ice Cream stays scoopable because it starts with a real custard base and ends with a measured pour of Bailey's in the final minute of churning. About 25 minutes of hands-on work and 7 hours total, mostly chilling and freezing.
Equipment
- Ice Cream Maker
- Medium saucepan
- Whisk
- Silicone spatula
- Fine-mesh strainer
- Medium Mixing Bowl
- 2-Quart Freezer Container
- Instant-read thermometer
Ingredients
For the Custard Base
- 2 cups heavy cream, cold
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 5 large egg yolks
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
At the End
- 1/3 cup Bailey's Irish Cream, measured
For Serving
- flaky sea salt, for finishing
Instructions
- Freeze the ice cream maker bowl for a full 24 hours before you start.
- Warm the cream, milk, 1/2 cup of the sugar, and salt in a saucepan over medium heat until steam rises and small bubbles form at the edges. While it warms, whisk the egg yolks with the remaining 1/4 cup sugar until pale and thick.
- Temper the yolks by pouring about 1/2 cup of the warm cream into the yolk mixture in a slow, thin stream, whisking constantly. Pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard coats the spatula and a finger dragged across it leaves a line that holds, about 170°F on an instant-read thermometer.
- Strain the custard through a fine-mesh strainer into a clean bowl. Stir in the vanilla. Cool 30 minutes on the counter, then cover and refrigerate at least 4 hours or overnight.
- Churn the cold base in your ice cream maker according to the machine instructions, usually 20 to 25 minutes, until thick like soft serve and doubled in volume.
- During the final minute of churning, pour in the 1/3 cup Bailey's and let it blend for 30 seconds. This keeps the alcohol from interfering with the churn and preserves the whiskey flavor.
- Pack the ice cream into a 2-quart container, press parchment paper directly onto the surface, cover, and freeze at least 2 hours to firm up.
- Let the ice cream sit on the counter 5 to 10 minutes before scooping. Finish each bowl with a pinch of flaky sea salt.
Notes
Make the custard base up to 3 days ahead and keep it chilled until you're ready to churn. The finished ice cream keeps for up to 2 weeks in a sealed container; press parchment directly onto the surface before covering to stop ice crystals. Let it sit on the counter 5 to 10 minutes before scooping and finish with flaky sea salt.
For a coffee-house version, stir 1 tablespoon instant espresso powder into the warm cream before tempering. For chocolate chunks, fold chopped dark chocolate into the churn during the final 2 minutes. For dairy-free, use full-fat coconut milk and thick oat cream. For non-alcoholic, swap in Irish cream coffee creamer and expect a firmer freeze.
Don't rush the tempering step — a slow stream and constant whisking keep the custard silky.