Baileys Chocolate Chip Ice Cream (Frozen Custard)
Homemade Baileys chocolate chip ice cream, made from a rich custard of egg yolks, milk, cream, and brown sugar, with a hint of Irish cream liqueur and chunks of chopped dark chocolate.
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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.
Notes
Homemade ice cream is best eaten within about 2 weeks.
For the Baileys, you don't need to buy a large bottle - the individual "shot" bottles are exactly 50ml, which is what you'll need for this recipe.
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