Yummy Bailey's Irish Cream Ice Cream

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Posted in FoodDessert

Introduction: Yummy Bailey's Irish Cream Ice Cream

This is an easy way to make a delicious ice cream! Since it contains alcohol, it's not for kids, but a great treat for adults!

Prep time: 5 minutes, plus 20-25 minutes to chill all the ingredients, 25 minutes mixing time, and 2 hours to set. We used a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, but the recipe should work with any ice cream maker.

Ingredients:
2 Cups of Heavy Cream
1 Cup Whole Milk
3/4 Cup Granulated Sugar
2 Shots Bailey's Irish Cream

Step 1: Measure and Prepare Ingredients

Gather all ingredients, and measure them to the proper amount. Put them in the freezer for 20-25 minutes so they are well chilled.

We store our ice cream bowl in the freezer, but if you don't, make sure it is placed in to freeze with the rest of the ingredients. The key to good ice cream is a bowl that is well frozen!

Step 2: Mix the Ingredients

Once everything is well chilled, in a medium bowl, mix the cream, milk, and sugar. Using a small hand mixer or wire whisk beat ingredients until sugar is dissolved.

Note: Leave the Baily's in the freezer for now, because alcohol doesn't freeze we don't want to add that until the very end.

Step 3: Assemble Your Ice Cream Maker

Take the bowl out of the freezer, put your ice cream maker together, and plug it in.

Step 4: Making the Liquid Solid

The most important step here is to turn the ice cream maker on before you begin to pour the mixture in!

Once the bowl is turning, pour the ingredients you combined in the small bowl into the ice cream maker. Use a rubber scrapper to get all of the mixture.

Step 5: Wait...

Now you can sit back and wait about 20 minutes for the machine to do it's magic!

Step 6: Add the Bailey's

After about 20 minutes, when the ice cream is nice and thick, add the two shots of Bailey's, while the machine is still mixing. Continue to let the machine mix for another 5 minutes.

Step 7: Storing You Ice Cream

Once the ice cream has mixed for 25 minutes, turn off the machine, and disassemble. Transfer the mixture into a plastic container, and freeze for 2 hours to allow it to settle and firm.

Step 8: Enjoy!

Dish yourself up a nice bowl of ice cream, or scoop it onto an ice cream cone and enjoy the creamy, frosty, goodness!

Step 9: Please Comment!

Please comment! This is an assignment in Pedagogy II at Marlboro College Graduate Center's Teaching with Technology Master's Program https://gradcenter.marlboro.edu/academics/mat/ as part of a unit on what makes instructional technology attractive to online users.

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    31 Comments

    Thanks. Looking forward to trying the recipe.

    Stop moaning about kitchen clutter and just make the ice cream - it's absolutely delicious.

    my suggestion for folks whow dont have counter top ice cream machines is to buy one off season on clearance when they can be had for under $20.

    :D

    I must also add.. if folks are worried about children getting into the stuff and its adults only? Well.. the alcohol content is so light, and its heavily Diffused with all the cream that it really wouldn't have an effect.

    also.. the alcohol is detremental to the over all effect. the booze is working as anti-freeze when yer trying to "ripen" the Ice cream. in the into picture of the final product, it looks flaky, like you had kinda.. shave it off the freezer bowl.

    what I would do.. and feel free to tell me to take a hike if you want... instead of two shots added directly, take four.. or five shots of the stuff, place in a sauce pan and simmer it down to reduce. a little over 120F will evaporate the alcohol out, and not scorch the cream liqueur. you'll remove the booze ( I know, boo!) and make a more freezable product.

    freezing the ice cream is the first stage, but ice cream doesn't... "work" unless you can ripen it.
    I developed my ice cream recipe for the brew pubs stout porter ice cream with this very machine on my counter top. scaled up the recipe for a 6 quart electric machine for use in the pub. the regular ice cream recipe is a straight forward vanilla custard, the booze part, for a quart size recipe takes four ounces of porter, with two tablespoons of honey to make a two ounce reduction. and add as you do when the custard starts to set in the machine.

    Any workable options for those who don't own ice-cream makers ??
    Otherwise, easy to follow instructions & pictures !!

    I think the background clutter in the photos makes the presentation look less organized and thus makes the product less appealing. Perhaps if you had only the necessary ingredients out it would help the reader focus on the details of the assembly better. That said, I appreciate the fact that you added the pictures and included vital information like making sure that the machine is turned on before added the chilled ingredients. I'm also wondering if one could substitute amaretto or Grand Marnier or maybe one of the Godiva flavors for the Bailey's (which you misspelled in step 2). I make micro-batches of ice cream twice a week and I'll definitely give this a try!

    A tip for this model of ice cream maker: I've found that things tend to freeze better if you cover the top hole. I'm assuming it's because less cold leaks out while it's spinning around. I usually cover the top with a paper towel and then a few books. Doing this also reduces the noise from vibration, but not a whole lot.

    I do too, I'm a fan of it :D

    ONLY 2!? THATS NOT HOW YOU GET DRUNK!

    Since you asked for comments please don't be offended, here goes.

    The instructional part is fine, but the photography is blurry, busy and poorly lit. I'd suggest a tripod and a simple light tent. Not every shot need be done in the tent, just the intro, imagine how much better that bowl of ice cream would look isolated in a white background. Also using Flash just is a BAD thing. At the least use a free program like "GIMP" and do an auto level on the pics to improve them, but focus is probably the most important thing in these photos.

    I just did a quick shoot, which do you think is more appealing? The one shot on the counter with flash or the one shot in the light box?

    stock 014.jpgredpepper.jpg
    4 replies

    yeah, I like the one on the counter for two reasons: 1. it looks like it looks on my counter. 2. I can get an idea of size, orientation, etc. (let's assume we're talking about more than a pepper). One of the things I like about Instructables is their inherent amateur-ness. :D If you want to be more professional though, knock yourself out.

    Sorry but the one on the counter looks much more appealing lol I know what you're getting at though.

    The one on the counter...with the light tent the color appears off.

    I like the recipe ...... now if I can just get the wife to part with her bottle of Baileys ..... and as far as the criticisms about clutter ..... I like the clutter, it makes it look like someone is making it in a kitchen, not in a laboratory ....... keep the clutter!

    Since beer and wine will freeze in a standard household freezer 4-15% usually find it hard to believe that 3oz of baileys at 17% spread throughout three cups of milk and cream would make it fail to freeze. No matter what there will be small bits of alcohol in the ice cream. If you can get an ice cream maker that lowers the temperature of the mix to 26.95c you could make ice vodka, straight from vodka, or any other 40%/80proof alcohol.

    as you mentioned, alcohol will not be frozen. if i cannot finish the ice cream, will it be freeze in the freezer?

    Is that enough Bailey's to give it a decently strong flavor? Also, an ice cream machine could be replaced with the hand made kind right? (coffee can with ice and salt, and mix inside a plastic bag in the middle; then this gets rolled around the floor to mix it up)

    Are you able to make it without the alcohol?