Are you looking for a super decadent way to use up some of your Barb’s Bailey’s Irish Cream that hopefully you’ve made by now? Well, if you haven’t used it in a bundt cake yet, how about making some rich, creamy Bailey’s Irish Cream Ice Cream? In my opinion it’s never too cold outside for ice cream, and it’s toasty warm inside! This recipe is super easy and oh so good.
All that’s needed is some Irish Cream liqueur (homemade or bottled Bailey’s from the store), eggs, cream, sugar, a little chocolate and an ice cream freezer. After the ice cream has been processed in your ice cream maker, put it in the freezer for a few hours to firm up a bit. However, this ice cream does not freeze hard, it stays pretty soft and melts quickly…so eat it fast! It’s so rich and creamy, a little goes a long way. Enjoy!
- 2 eggs
- ¾ C. sugar
- 2 C. heavy cream
- 1 C. Bailey's Irish Cream
- Smuckers Magic Shell chocolate syrup - as much as you like (probably about ¼ cup)
- Whisk eggs in mixing bowl until creamy. Add sugar, a little bit at a time, while continuing to whisk to completely combine eggs and sugar. Whisk about a minute more. You want a light, fluffy mixture. Then add the heavy cream and Bailey's Irish Cream. Whisk to combine. Pour in ice cream machine and process according to machine directions. Toward end of processing squirt in some Magic Shell chocolate syrup (it hardens when cold, or you can add some shaved chocolate). Transfer to container and set in freezer to harden a few hours. It won't freeze hard but should set up a bit more.
