• 575ml whole milk
  • 450ml heavy cream (double cream)
  • 125ml BaileyâÂÂs Irish Cream
  • 1 whole vanilla bean
  • 3 large eggs
  • 4 large egg yolks
  • 225g sugar
  • 2 teaspoons pure vanilla extract


  • STEP 1
    Combine the milk and cream 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, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
  • STEP 2
    Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise), about 2 minutes.
  • STEP 3
    Remove the vanilla bean pod from the milk/cream mixture and discard.
  • STEP 4
    Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in BaileyâÂÂs, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
  • STEP 5
    . Process custard according to the ice cream machine manufacturerâÂÂs directions. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze. Remove from freezer about 15 minutes before serving.

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