Baileys Ice Cream Recipe
This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!
KitchenAid Baileys Ice Cream
Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!
Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.
All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!
Why This Recipe Works:
- SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
- SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
- A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
- PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.
What You’ll Need:
- Dairy – a combo of whole milk and heavy cream
- Large Eggs
- Light Brown Sugar
- Vanilla Extract
- Pinch of salt
- Baileys Irish Cream
How to make Baileys Ice Cream:
Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.
Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Tips for properly using a KitchenAid Ice Cream Attachment:
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
- Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.
Recipe FAQs:
Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.
Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.
French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.
Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.
While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.
Other Delicious Ice Cream Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Baileys Ice Cream Recipe
Ingredients
- 2 cups whole milk
- 2 ¼ cups heavy cream
- 5 large egg yolks
- 1 cup light brown sugar
- 3/4 cup Bailey's Irish Cream
- 1-2 Tablespoons vanilla extract
- pinch of salt
Instructions
- Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat. When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
- Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
- Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
- Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
- Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
- Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
- Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
- Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.
Notes
- Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
- Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
- Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
- Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
- Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.