Baileys Chocolate Chip Ice Cream

Bailey's Chocolate Chip Ice Cream

Bailey's Chocolate Chip Ice Cream

I was looking in my cupboard the other day and there was still a bottle of Baileys staring at me.  I spent most of the winter drinking in it my coffee, hot chocolate, baking with it and just sipping it on its own.  Now it was time to say goodbye to Baileys, my winter drink and try something new with it.  Ice cream!  Who doesn’t love boozy ice cream?  I decided to make a baileys chocolate chip ice cream.

I modified one of my go-to ice cream recipes and added the Baileys.  The results were pretty awesome.  The ice cream was nice and creamy with a hint of Baileys and the chocolate added a sinfulness to it, in the best way.  Miles wanted to try it, but I told him there was alcohol in it and he was afraid of getting tipsy.  I asked him if he even knew what being tipsy was.  Instead, I shared with my friends.  After I had the last bite, I thought, I wonder how it would taste with hot espresso poured on top.  I guess I’ll have to make it again to find out!

Baileys Chocolate Chip Ice Cream

  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • ½ cups Baileys Irish Cream
  • ¼ cup sugar
  • A pinch of kosher salt
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • ¾ cup chopped dark chocolate
  1. Combine 1 ½ cups heavy cream, ½ cup whole milk, ½ cup Baileys, ¼ cup sugar, and a pinch of kosher salt in a medium saucepan. Add 1 teaspoon vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. Whisk 5 large egg yolks and ¼ cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Add chopped chocolate Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

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