Baileys Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Le Coq Hardi,

Chef/proprietor John Howard


  • 6 egg yolks
  • 6 oz. (175 g.) castor sugar
  • 3 tablespoons Baileys Irish Cream Liqueur
  • 7 fl.oz. (200 ml.) double cream
  • chopped hazelnuts
  • chopped raisins


Melt 5 oz. (150 g.) of the sugar with a few tablespoons of water. Boil and keep the syrup hot.

Put the egg yolks into a large bowl, pour in the warm syrup and whisk the mixture over a bowl of hot water until it begins to thicken. Take off the heat and continue to whisk until cold.

Whip the cream with 1 oz. (25 g.) of sugar until light and fluffy. Fold together the egg mixture and whipped cream, making sure that they have combined well. Add the Bailey's. Place in ice cream machine or deep freeze. When partly frozen stir in the raisins and nuts. Finish freezing.