Bailey's Ice Cream | Community Recipes | Nigella's Recipes (2024)

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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!

Ingredients

Serves: -

MetricCups

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 ounces 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.

Remove from freezer about 15 minutes before serving.

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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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