Homemade Baileys chocolate chip ice cream, made from a rich frozen custard of egg yolks, milk, cream, and brown sugar, with a hint of Irish cream liqueur and chunks of chopped dark chocolate.
You might also love these recipes for chocolate guinness cake, poppy seed Irish tea cake, and baked Irish cream doughnuts.
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Why You’ll Love This Recipe
So Smooth and Creamy. With the egg yolks, whole milk and heavy whipping cream, this ice cream is decadent, rich, and so perfectly creamy.
Tastes like Chocolate Chip Cookie Dough. When I tasted this ice cream, the subtle flavor of the Baileys and brown sugar and the crunch of the dark chocolate immediately reminded me of the flavor of chocolate chip cookie dough.
Easy to Make. While making homemade frozen custard takes a bit of time and planning (cooking and chilling the custard, churning the ice cream, then waiting for it to harden in the freezer), most of the time spent is completely hands off. You’ll only be spending a few minutes prepping the ingredients, and the hardest part is just waiting until your homemade ice cream is ready to eat!
Ingredients
- Whole Milk + Heavy Whipping Cream. There’s no getting around using high-fat whole milk and heavy whipping cream when making ice cream and frozen custard. Their richness gives homemade ice cream a smooth, creamy texture and luxurious mouth feel.
- Egg Yolks. The egg yolks add a richer flavor, a more dense and creamy texture, and help to thicken the milky ice cream base.
- Sugar. The sugar sweetens the ice cream, of course, but it also improves stability and helps to maintain a smooth (not icy) texture. I love the nuanced flavor from both granulated sugar and light brown sugar.
- Baileys. You can use Baileys, or just a generic Irish cream liqueur. You don’t need to buy a whole big bottle, either. The small “shot” bottles contain 50ml, which is all you need for this Baileys ice cream.
- Chocolate. Rather than using chocolate chips, chop up a bar of semi sweet or dark chocolate. This way you’ll get some chunks and lots of little shards of chopped chocolate throughout the ice cream.
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, egg yolks, sugar, brown sugar, salt and vanilla.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil. Note that it will be very thin, and will not thicken at all.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover with plastic wrap resting against the surface of the custard, and refrigerate until thoroughly chilled, at least 4 hours, but preferably overnight to let more flavor develop.
- After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Meanwhile, chop the chocolate so that you have chunks no larger than about 1/8 of an inch thick, as well as plenty of fine shards. During the last minute of churning the ice cream, add the chopped chocolate and the Baileys.
- Transfer the churned ice cream to a lidded 2-quart container, and freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade ice cream is best eaten within about 2 weeks.
I’m sure there are many great ice cream makers on the market, but honestly, I’ve only used the ice cream maker bowl attachment for my Kitchen Aid mixer. I love it!
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Baileys Chocolate Chip Ice Cream (Frozen Custard)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Ice Cream Maker
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- 5 large egg yolks
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 3 oz semi-sweet or dark chocolate, chopped
- 1.75 oz (50 ml) Baileys or Irish cream liqueur
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, egg yolks, sugar, brown sugar, salt and vanilla.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil. Note that it will be very thin, and will not thicken at all.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover with plastic wrap resting against the surface of the custard, and refrigerate until thoroughly chilled, at least 4 hours, but preferably overnight to let more flavor develop.
- After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
- Meanwhile, chop the chocolate so that you have chunks no larger than about 1/8 of an inch thick, as well as plenty of fine shards. During the last minute of churning the ice cream, add the chopped chocolate and the Baileys.
- Transfer the churned ice cream to a lidded 2-quart container, and freeze until firm enough to scoop, at least 8 hours, or overnight.
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