This Bailey’s boozy ice cream recipe is a delicious combination of flavors. You’ll definitely want to add chocolate sauce to the top of this boozy treat!
It’s almost St. Patrick’s Day, and that’s the perfect time to try a boozy ice cream recipe, don’t you think? I absolutely love ice cream, and when you add interesting flavors like Bailey’s it’s that much better.
Not to mention because you’ve added alcohol to your ice cream, it stays creamier in the freezer . . . it’s just always easy to scoop, and it more resembles soft-serve than a hard brick. That’s my favorite.
Two tools you’ll want to have on hand when making a lot of ice creams – a strainer and an ice cream maker.
These are tools I love and highly recommend having for making your own desserts. I can’t get along without mine! Trust me . . . you’ll use them.
Bailey’s Boozy Ice Cream Recipe
- 2 ½ cups half and half
- ½ cup of sugar
- 4 beaten egg yolks
- 4 T flour
- 1 ½ cups Bailey’s
- 1 t vanilla extract
1. In a medium saucepan, add sugar and flour and stir together.
2. In a separate bowl, beat eggs and half and half. Pour into sauce pan with sugar and flour and turn heat on to medium low. Stir mixture continuously until mixture thickens to the consistency of custard. If lumps start to occur, use a whisk and gently whisk out any lumps. (Do not boil, or it will curdle).
3. Remove from heat and stir in vanilla and Bailey’s. Strain the custard, pressing out any lumps that may have formed. I strained my batch twice. There were a few small lumps left but it definitely didn’t ruin the end result of my ice cream!
4. Cover with plastic wrap by pressing with plastic wrap down directly on top of the custard to keep from forming any skin on top. Refrigerate for 4-6 hours or overnight.
5. Pour into your ice cream maker and allow to churn for 20-30 minutes. You can serve it immediately as soft serve (my preference) or you can put in a container and freeze until completely firm. Serve with magic shell or chocolate shavings.
Boozy Bailey's Ice Cream Recipe
Ingredients
- 1 ½ cups Bailey’s Irish Cream
- 2 ½ cups half and half
- ½ cup granulated sugar
- 4 egg yolk(s) beaten
- 4 T all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, add sugar and flour and stir together.
- In a separate bowl, beat eggs and half and half. Pour into sauce pan with sugar and flour and turn heat on to medium low. Stir mixture continuously until mixture thickens to the consistency of custard. If lumps start to occur, use a whisk and gently whisk out any lumps. (Do not boil, or it will curdle).
- Remove from heat and stir in vanilla and Bailey’s. Strain the custard, pressing out any lumps that may have formed. I strained my batch twice. There were a few small lumps left but it definitely didn’t ruin the end result of my ice cream!
- Cover with plastic wrap by pressing with plastic wrap down directly on top of the custard to keep from forming any skin on top. Refrigerate for 4-6 hours or overnight.
- Pour into your ice cream maker and allow to churn for 20-30 minutes. You can serve it immediately as soft serve (my preference) or you can put in a container and freeze until completely firm. Serve with magic shell or chocolate shavings.
Nutrition
Enjoy this boozy ice cream recipe – and Happy St. Patrick’s Day!
Do you want to try another delicious Bailey’s dessert? This Bailey’s Banana Colada looks awesome!
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