Baileys ice cream

Baileys ice cream

Suggested material offered in store


500mL of 3.25% milk 

225mL of 35% cream

140g of egg yolks (about 7 egg yolks)

125g sugar

3g of ice cream stabilizer

180g of baileys liqueur


Heat the milk and the cream.

Blanch the egg yolks with the sugar and the stabilizer.

Cook everything at 85oC

Mix and cool as quickly as possible to 3oC by immersing it in an ice tub.

Add the baileys, let stand 4 hours in thr fridge.

Mix again and spin according to the instructions of your ice cream machine

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