I made some homemade Bailey's Irish Cream (from https://smittenkitchen.com/2016/12/homemade-irish-cream/). I wasn't up to drinking it all myself 🤣 so I decided to try making ice cream out of it.

https://preview.redd.it/60yu43uqc9jf1.jpg?width=1200&format=pjpg&auto=webp&s=d74c4a7f2545ac56719c62983015bde0c9d660e2

This is the recipe I came up with after playing around with various calculators, and it's pretty good. It's a little softer and meltier (I know… not a real word, but you know what I mean) than I'd like, but the texture is smooth and creamy, it has a clean finish, and the flavor is really nice.

I'm open to suggestions for improving it!

Ingredients

• 2 g corn starch
• 280 g whole milk
• 412 g heavy cream
• 90 g sweetened condensed milk (SCM)
• 6 g non-fat dried milk
• 37 g sugar
• 30 g light corn syrup
• 0.7 g salt
• 3 large egg yolks
• 200 g homemade Bailey's Irish Cream (chilled)

Directions

Making the base:

1. Whisk the corn starch with a little bit of the milk to prevent clumping, and set it aside.
2. In a sauce pan, whisk together milk, cream, SCM, dried milk, sugar, corn syrup, and salt.
3. Warm gently to 135 deg F, stirring until the ingredients are dissolved.
4. Whisk the yolks, drizzle a scoop of the hot dairy mix into the eggs while whisking constantly to temper them, then pour the mixture back into the sauce pan.
5. Cook, stirring frequently, to 180 deg F until it lightly coats the back of a spoon.
6. Whisk in the corn starch/milk mixture, simmer for 1 minute to activate, then remove the pan from the heat.
7. Strain into a cold bowl, and place the bowl in an ice bath to cool to room temperature.
8. Refrigerate at least 4 hours, but preferably overnight.

Churning:

1. Add the homemade Bailey's Irish Cream to the base, and stir to combine.
2. Pour the base into a 2 quart ice cream machine.
3. Churn to a soft serve consistency (20-30 minutes).
4. Place into containers with sealing lids.
5. Freeze in the coldest part of your freezer overnight.