Homemade Irish Cream Ice Cream
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
Boozy, creamy, sweet, and so delicious! This Homemade Irish Cream Ice Cream is the perfect St. Patrick's Day or summertime treat.
- 7 egg yolks
- ⅔ cup sugar
- 2¼ cups whole milk
- ½ cup heavy cream
- ½ cup Irish cream liqueur
In a medium bowl, combine egg yolks and sugar.
Beat until smooth. Set aside.
In a heavy saucepan, combine milk and cream.
Heat over medium low heat, stirring constantly, until mixture just starts to bubble around the edges.
Whisking constantly, pour a small amount of hot milk mixture over egg mixture.
Continue whisking and pouring until you've used about half of the milk mixture.
Add egg mixture to the saucepan with the rest of the milk mixture.
Return to medium low heat and cook until mixture coats a spoon, about 5 minutes.
Strain custard through a fine mesh sieve into a clean bowl.
Place in an ice bath to cool.
When custard is cool, whisk in Irish cream.
Pour into ice cream machine and process according to manufacturer's directions.
- We used Bailey's Irish Cream for this recipe.
- This recipe is gluten-free!
- This ice cream could also be served as a soft serve.
- Do not boil the milk when you're cooking it. Just bring it to a light simmer.
- If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
Serving: 4ozCalories: 259kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 198mgSodium: 44mgPotassium: 119mgSugar: 27gVitamin A: 557IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.