Dessert / Frozen / gluten free

Baileys Ice Cream


Baileys irish cream is one of those liquors that everyone likes to buy but no one really knows what to do with. I’ve been offered countless free bottles of Baileys from people who tell me it would otherwise just sit in their fridge. I usually turn down their kind offer because I already have one in my fridge! Son in order to use up all the Baileys in the world (or at least that bottle someone gave me), I’ve been on a mission to include Baileys in everything. Here are some ways I’ve found work…

1. Have it ‘on the rocks’ (ie. straight up over ice cubes). But that can be boring.

2. Add it into your coffee. Mmmm…. Irish cream coffee. Just not in the morning maybe.

3. Use it as a soaker for cakes. Brush some over chocolate sponge to keep it moist.

4. Drizzle over a scoop of ice-cream. Just not fruit sorbets pls, it doesn’t work.

5. Better still… make Baileys ice-cream!

While in London last month, I had the opportunity to dine in Gordon Ramsay’s one Michelin-starred restaurant York & Albany. The food was simple but perfectly executed… mmmm, recalling it is making my mouth water! It was an inspiring meal that reminded me of how food, even in a fine dining restaurant, doesn’t have to be pretentious. It is all about the flavour, flavour, flavour… letting the ingredients speak for themselves. (Mouth still watering, so glad I’m typing and not talking.) At the end of the meal, my dessert was a chocolate tart with Baileys ice-cream. No prizes for guessing where I got the inspiration for this post!

The sweet ending at Gordon Ramsay's York & Albany

The sweet ending at Gordon Ramsay’s York & Albany

This Baileys ice-cream recipe requires an ice-cream machine but if you don’t have one, you can freeze it and mix it up every 30mins to break up the ice crystals and make them smaller. Why the effort? The smaller the ice crystals, the smoother the ice cream. The alcohol content makes it harder for the mixture to freeze so it requires a longer-than-usual time to churn and freeze, which is why the original recipe says not to add more Baileys than instructed. But since I’m quite the rebel and I am on a mission to rid the world of excess Baileys, I kinda added twice the amount of alcohol. *sheepish grin* My ice-cream did take longer to freeze and turned out more like soft-serve ice cream which had to be served immediately from the freezer cos it melts fast. But my friends who tried it seemed happy and were adamant that it could not have done with any less alcohol. My advice? Stick to the original amount if you are making it for the first time, but if you really like Baileys and are a dare-devil, then double the stakes like I did. 😉

Baileys ice-cream
(Recipe adapted from
Yields: 1 litre of ice-cream

575 grams milk (whole)
450 grams cream (double)
125 ml Baileys irish cream (250ml for daredevils)
1 vanilla bean
3 large eggs
4 large egg yolks
225 grams caster sugar

1. Combine the milk, cream and half the sugar in a medium saucepan. Split the vanilla bean in half lengthwise & scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat.


2. When milk mixture just begins to bubble, whisk eggs, egg yolks, and remaining sugar together in a medium bowl.


3. Temper the egg mixture with the hot milk mixture by pouring a spoonful of hot milk into the eggs while whisking. While continuously whisking, pour the rest of the hot cream mixture slowly into the egg mixture and stir until combined.


4. Return the mixture into the saucepan and cook, stirring constantly, over low heat until the mixture is thick enough to coat the back of a spoon or until the mixture reaches 86 degrees Celsius.


5. Transfer mixture to a bowl placed in an ice-bath to cool down the mixture quickly. When mixture is cool, stir in Baileys irish cream and then put it in the fridge and chill for a day.

6. The next day, strain the mixture over a sift and process the ice-cream mixture according to the instructions on your ice cream maker.

7. The churned ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer. Freeze for another 6-10 hrs.

8. Remove from freezer and serve on it’s own or drizzled with more Baileys!



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