24/09/2026
I affogato how much I love coffee and Baileys… ☕️🤎
So I combined them in the ultimate grown-up dessert: hot espresso poured over creamy homemade Baileys custard ice cream. Rich, smooth, boozy and ridiculously good!
Save the recipe below 👇🏾
BAILEYS CUSTARD ICE CREAM
Makes approximately 1 litre
Ingredients:
• 400ml double cream
• 300ml whole milk
• 5 large egg yolks
• 110g caster sugar
• 1 tsp vanilla bean paste
• Pinch of salt
• 120ml Baileys Original Irish Cream
Method:
1. Heat the cream, milk, vanilla and salt until steaming, but don’t allow it to boil.
2. Whisk the egg yolks and sugar until pale and slightly thickened.
3. Slowly pour one-third of the hot cream mixture into the yolks, whisking continuously. Pour everything back into the saucepan.
4. Cook over a low heat, stirring constantly, until the custard reaches 82–84°C and coats the back of a spoon.
5. Remove from the heat, stir in the Baileys and pass through a fine sieve.
6. Cover and refrigerate for at least 6 hours—preferably overnight.
7. Churn in your ice-cream machine, then transfer to a container and freeze for 4–6 hours.
To serve, place a generous scoop into a glass and pour over a freshly brewed double espresso. Finish with grated dark chocolate, cocoa powder or crushed chocolate-covered coffee beans.
It’s bold, creamy and beautifully indulgent—the perfect little Italian-inspired pick-me-up!
