Ingredients:
1 ½ cups (360ml) heavy cream
¾ cup (180ml) Bailey’s Irish Cream
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
4 large egg yolks
1 cup (180g) semi-sweet chocolate chips
Instructions:
Heat the Base:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Cook over medium heat, stirring occasionally until the mixture begins to steam but doesn’t boil.
Whisk Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining sugar until smooth and pale in color.
Temper the Eggs:
Slowly add a ladleful of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs without cooking them. Gradually whisk the egg mixture back into the saucepan.
Cook the Custard:
Continue to cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 170-175°F or 77-80°C). Do not let it boil.
Add Bailey’s:
Once thickened, remove from heat and stir in the Bailey’s Irish Cream and vanilla extract.
Chill:
Pour the mixture into a bowl, cover, and chill in the refrigerator for at least 4 hours or overnight to ensure it’s very cold.
Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Add Chocolate Chips:
During the last few minutes of churning, add the chocolate chips to the ice cream.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Pro Tip:
For an extra indulgent treat, drizzle some melted chocolate over the top of the ice cream when serving, or add a sprinkle of sea salt for balance.
Enjoy your luxurious Bailey’s chocolate chip ice cream with its creamy texture and a delightful hint of Irish cream liqueur!
Lina