Homemade Baileys ice cream

Name: Homemade Baileys ice cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 persons
Cuisine: Irish
Ingredients: a total of 350 ml cream and milk - e.g. 200 ml cream and 150 ml milk; 125 ml Baileys (or similar whisky liquor); 8 egg yolks; 100 gram sugar; optional: caramel sauce for serving

Smooth and creamy homemade Baileys ice cream. Literally melts on your tongue, goes great with a lovely caramel sauce. Simple delicious dessert!

Recipe homemade baileys ice cream

Made by Véronique

Published at 2016-07-17, this recipe is for 6 persons and takes 55 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

40 minutes

Total time

55 minutes

Preparation - 15 minutes

Slowly heat the milk, cream, and baileys on low heat. If you're using regular eggs instead of pasteurized egg yolks, the ones you can buy in most stores nowadays, you have to separate the yolks from the whites.

The egg whites can be used in lots of other recipes like meringue, pavlova or Ile Flottante ADD egg yolks and sugar to the bowl of your stand mixer and mix until they're fluffy and whitish.

Pour a little bit of the warm cream mixture into the fluffy egg yolks and whisk on medium speed until well combined. Then pour all of the liquid into the yolks and when they're combined, pour them back into the medium-sized pan.

Cook on low heat until cooked enough. Keep on stirring carefully with a silicone spatula to prevent it from burning and creating lumps. The mixture is ready when it has thickened slightly.

You can check it by running your finger over the spatula, if the line stays visible, the mixture is cooked enough.

For a faster cooling of the mixture, you can transfer it to a bowl. Cover the mixture with a piece of parchment paper to prevent it from a thick layer, a sheet, on the surface.