Preparation time: 5 minutes
Cooking time: 30 minutes
Chilling time: Over night + freezing time (30mins- 3 hours depending on method used)
480ml whole milk
150g granulated sugar
4 large egg yolks
240ml double cream
1/4 teaspoon pure vanilla extract
4 tbsp Bailey’s Irish Cream liqueur
Pour the milk into a medium size, heavy bottomed saucepan. Add 100g of the sugar. Place over medium heat, stirring continuously, until the mixture registers 77C on a cooking thermometer. If you don’t have a thermometer the milk should be just bearable to dip your finger into…be careful!
In a crock or stainless steel medium-size bowl, whisk together the 4 egg yolks and remaining 50g of sugar until foamy and slightly thick. Very slowly add half the hot milk to the eggs, whisking continuously. Pour this egg mixture back into the sauce pan with the remaining hot milk and return to the stove top on a low-medium heat. Stir continuously with a wooden spoon until the mixture reaches 85C on the thermometer or if you have no thermometer is thick enough to coat the back of the spoon. Take care to make sure the mixture does not boil. Remove from the heat. If it’s not completely smooth whisk it well before proceeding.
Pour the double cream into a clean, large stainless-steel or glass mixing bowl set over an ice bath. Strain the custard into the cold cream. Add the vanilla extract and stir until fully incorporated. Stir occasionally until the mixture has fully cooled. This should take about 30 minutes. Remove the mixing bowl from the ice bath, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. Stir in the Baileys. Pour this chilled mixture into the ice-cream maker and follow the manufacturer’s instructions.
If you have no ice cream maker, don’t worry, you can still make ice cream though it will take a little longer. Pour the chilled mixture into a large container. Pop it in the fast-freeze section of your freezer. Check it after 45 minutes. It will have begun to crystallize around the edges. Use a hand whisk, wooden spoon or electric hand whisk to break the crystals up and incorporate them into the mixture, then refreeze. Keep checking and beating the mixture every 30-40 minutes and within 3 hours you will have ice cream.