Bailey’s Boozy Ice Cream is a dessert for adults. It contains alcohol so it isn’t best suited for kids, but the alcohol gives the ice cream a specific property. It doesn’t allow the ice cream to freeze so you can expect to always have a creamy ice cream in the fridge and you won’t have to wait for it to soften. Let’s get straight to the recipe.
Bailey’s Boozy Ice Cream
- 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
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.
Photo by Flickr/Joy