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Ingredients
Scale
- 2 cups whole milk
- 2 ¼ cups heavy cream
- 5 large egg yolks
- 1 cup light brown sugar
- 3/4 cup Baileys Irish Cream
- 1–2 tablespoons vanilla extract
- Pinch of salt
Instructions
- Combine egg yolks with 1/4 cup light brown sugar and whisk.
- Heat whole milk and heavy cream to 165°F.
- Gradually add heated milk to egg mixture while whisking.
- Return mixture to saucepan, add remaining sugar, and heat to 165°F.
- Optionally strain mixture for smoothness.
- Mix cooled egg mixture with Baileys, vanilla, and salt.
- Refrigerate mixture for at least four hours.
- Churn the mixture in an ice cream maker for 35-40 minutes.
- Transfer to an airtight container and freeze for several hours.
Notes
Ensure all ingredients are cold before mixing for better results.
Use a warm ice cream scoop for easier serving.
Can be made without an ice cream maker by stirring mixture every 30 minutes while freezing.
- Prep Time: 4 hours 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Irish
Nutrition
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 0
- Protein: 3
- Cholesterol: 70