Happy St. Patrick’s Day! We’ve dabbled in a few St. Patrick’s Day themed desserts over the years like our homemade Shamrock Shakes and Guinness Ice Cream but this year we take on the Irish Coffee!
Traditional Irish Coffee is made with coffee, brown sugar, whiskey and cream but using a liquor like Bailey’s makes it even easier! Bailey’s is essentially whiskey and cream, so you’re half way there!
Alcohol in ice cream can be a bit tricky but luckily we have science on our sides. If you need a bit of refresher, check out the Science Sunday video below that touches on how we work alcohol into ice cream!
This recipe is the perfect St. Patrick’s day treat! Rich coffee ice cream infused with Bailey’s makes the perfect pairing for a little boost in your ice cream! Watch how it’s made below and subscribe to my YouTube channel!
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Bailey’s Irish Coffee Ice Cream
- 1/2 cup heavy cream separated
- 1/2 cup Bailey's
- 1/3 cup sugar
- 1 cup whole milk
- 1 cup whole coffee beans dark roast if possible
- 4 egg yolks
- 1/2 tsp vanilla extract optional
- Add 1/4 cup of cream, whole milk, sugar and Bailey's into a saucepan and bring to a simmer. Let simmer for 30 seconds – 1 minute.
- Turn off the heat and add in the coffee beans. Give them a stir and cover for 1 hour.
- In a small bowl, whisk the egg yolks.
- In a separate bowl, add the remaining 1/4 cup of cream and place a mesh strainer on top. Set aside.
- Once the hour has passed, rewarm the infused coffee mixture until scalding hot.
- Temper in the egg yolks but slowly pouring a thin stream of the warm milk mixture into the egg yolks while whisking continuously. Then pour the egg yolks back into the main pot, while whisking, and cook on low heat while continuously stirring with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
- Strain through the mesh strainer into the cream.
- Add vanilla and chill overnight or at lest 4 hours.
- Freeze to your ice cream machine's instructions and enjoy!