Homemade Bailey's Ice Cream

This recipe for homemade Baileys Ice Cream was inspired by the heladerías of Rosario. Easy to make with just a few ingredients, it's a great recipe for when you're feeling adventurous but short on time.

My husband grew up in Rosario, Argentina. Outside of Italy, we're convinced it is home to the best ice cream in the world. Thanks to Italian immigrants settling there and combining their knowledge with the delicious sweets Argentina has to offer, you can walk into just about any ice cream shop in Rosario and get incredible, high quality, artisanal ice cream. Flavors like dulce de leche, mantecol, sambayon. I dream about Rosarino ice cream.

One particular flavor I had been wanting to recreate at home was Bailey's. After a bit of experimentation, I landed on the recipe you can find below. It's a delicious, unique dessert that requires little hands on time.

Here's what you'll need:

• Heavy cream
• Milk
• Baileys Irish Cream
• Brown Sugar
• Egg Yolks
• Vanilla extract (optional)
• Sea salt (optional)

The Process:

The beauty of ice cream lies in its simplicity. Combine the ingredients in a bowl, whisk them together, and freeze in your ice cream maker. That's it! I have added additional instructions if you choose to add egg yolks and want to cook them. For the best gelato, patience is key. Let the ice cream harden completely in the freezer for a few hours before scooping for best results.

If you give this a try, please let me know what you think! Leave a review below. Tag me on Instagram if you make one of my recipes. I’d love to see your food photos!

Bailey's Ice Cream Recipe

Indulge in a taste of Argentina with this homemade Baileys Ice Cream! Inspired by the vibrant heladerías of Rosario, this creamy treat features rich Irish cream swirled into luscious ice cream. Best of all, it's easy to make with just a few ingredients.

• Ice Cream Machine
• 1/2 cup Bailey's Irish Cream
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• Vanilla extract (as much as your heart desires! I used Bourbon vanilla extract for added flavour)
• 1 cup brown sugar (not packed)
• 2 egg yolks
• Pinch of sea salt

Boozy, Eggless/Raw Yolk Instructions:

1. Warm 1 cup of heavy cream in a saucepan until bubbles form along the edges. Whisk in brown sugar until melted and no grains remain. Remove from heat.
2. Whisk in remaining 1/2 cup of heavy cream, milk, and Bailey's. Whisk in 2 egg yolks. Add sea salt and vanilla extract and whisk to combine. Cover and chill in the fridge until your ice cream maker is ready. Churn in ice cream maker according to manufacturer's directions.
3. Place in freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden. Enjoy with your Valentine!

Zero Proof, Cooked Yolk Instructions:

1. Combine milk, 1 cup cream and Baileys in a saucepan over medium-low heat. Stirring occasionally, heat until bubbles start to form around the edges.
2. While the cream mixture is heating, whisk the egg yolks together with the remaining 1/2 cup cream in a heatproof bowl. Continue whisking until smooth.
3. Temper the egg yolks by very slowly pouring half the hot cream mixture into the egg mixture while whisking constantly. Pour this mixture back into the saucepan.
4. Whisk in the sugar.
5. Continue cooking the mixture on low heat, stirring frequently, until it reaches a temperature of 185°F. If you don't have a food thermometer, the mixture is ready when it has thickened enough to coat the back of a spoon. Never allow the mixture to boil.
6. Cover and chill in the fridge until the mixture is very cold. At least 6 hours in the fridge, or 30 minutes in the freezer, for best results.
7. Prepare your ice cream maker. Just before churning, add sea salt and vanilla extract and whisk to combine. Churn in ice cream maker according to manufacturer's directions.
8. Place in freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden. Enjoy!

Notes:

• Start the churning on your ice cream maker just before you pour in the ingredients.
• Your ice cream will be soft serve consistency when it is done churning - do not fear! It will continue to harden in the freezer.