Ice Cream Ireland

Irish Cream Liqueur Ice Cream

July 31st, 2006

 A great Irish ice cream flavour is Irish Cream Liqueur (we use Baileys), and we call it “Bó Bhán” (white cow) in Irish. It’s an easy ice cream flavour to make, and the alcohol in the recipe improves the consistency. This ice cream partners chocolate cake or fruit tarts perfectly. It is also excellent served in hot coffee at the end of a meal.

Murphys Irish Cream Liqueur Ice Cream

Ingredients:

1 cup Sugar 

5 Egg Yolks  

1 3/8 Cups Cream

1 1/8 Cups Milk     

2 Tablespoons Irish Cream Liqueur (we suggest Baileys, and you can add a bit more if you want, but if you add too much, the ice cream will be very soft and melt quickly...)

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow. 
2. Bring the milk to a simmer. Remove from the heat.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into pan and place over low heat. 
5. Stir until the custard thickens (around 60C).
6. Allow the custard to cool.
7. Mix in the cream and the liqueur, beating for one minute.
8. Freeze using a domestic ice cream machine, or cover and place in the freezer.

6 Servings

Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.

2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

Technorati tags: Baileys, cream, liqueur, ice cream, recipe, Irish

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This entry was posted on Monday, July 31st, 2006 at 5:09 pm and is filed under Ice Cream.

10 Responses to “Irish Cream Liqueur Ice Cream”

1. tg Says:
   July 31st, 2006 at 10:38 pm

   oh YUM

   i grew up in new england, where the quality and kinds of flavors exceed the rest of the USA. one of my faves was “grapenut custard” that tasted sortof like an ice cream version of bread pudding, with a creamy vanilla base and bits of plump, saturated grapenut cereal mixed throughout. it has the same wheat color that this has, which is what reminded me.

2. gilly Says:
   August 1st, 2006 at 1:21 pm

   Ooh, I adore Baileys Irish Cream - I definately need to get an ice-cream maker!
   How does one pronounce “Bó Bhán�?

3. Kieran Says:
   August 1st, 2006 at 2:47 pm

   Bo Vaughn - I guess that would be the phonetic guide to pronounciation… Grape nuts is an interesting idea. We’ve never tried it. Thanks!

4. keesha Says:
   August 6th, 2006 at 6:11 am

   I love your blog. I’ll be adding you to my blogroll really soon.

5. Jane Says:
   August 10th, 2006 at 5:31 pm

   The recipe sounds wonderful, have to give it a try.

6. TACE Says:
   April 4th, 2007 at 6:16 am

   Was in the mood to make some ice cream yesterday and came across your blog…tried not to drool on my keyboard too much, the pics of your ice creams …yummmmmmers. The Irish Cream recipe caught my eye and I made up a half batch of that except I used a different liqueur. I used some “Wild Turkey Honey Liqueur” Also added some salted pecans but the rest was your recipe. Thank-you, it turned out delicious!!!! Your blog is very inspiring for an ice cream lover!

7. Kieran Says:
   April 4th, 2007 at 8:19 am

   Sounds very interesting!

8. Melissa Says:
   June 16th, 2007 at 11:55 am

   I love making homemade ice cream, and I have been looking for a Bailey’s ice cream recipe. This is the only one I’ve found that uses a real custard base and follows the pattern that I use for other ice creams. Thanks for posting it on your blog–I can’t wait to try it!

9. Scott Says:
   February 4th, 2008 at 3:30 am

   Good looking recipe. So good it inspired me.

10. TACE Says:
    February 7th, 2008 at 5:24 am

    Yum Yum YUMMMM, made this recipe again! We switched out the bailey’s liqueur with half apricot brandy and half apricot/ginseng liqueur this time. It’s always soooo hard for me not to tip a little more, little more in to the ice cream, but I know the hazards, drunk ice cream that doesn’t freeze. haha So I soaked some golden raisins and salted pecans in the apricot ginseng liqueur over night so there would be extra bursts of flavour. YUMMMMMM, The combo of liqueurs was my husband’s idea, he’s a genius, it’s true.
    Thanks again for the great recipe. I know yours calls for Baileys but I kept everything else except my add ins the same.
    It’s so thrilling to make such great quality ice cream at home!

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