Indulge in a taste of Argentina with this homemade Baileys Ice Cream! Inspired by the vibrant heladerías of Rosario, this creamy treat features rich Irish cream swirled into luscious ice cream. Easy to make with just a few ingredients, it’s the perfect way to bring a touch of gelato magic to your kitchen. Customize with chocolate drizzle, nuts, or a waffle cone!

The vibrant streets of Rosario, Argentina, are filled with more than just tango and charm. For me, they’re also a haven for something infinitely more delicious: heladerías. These artisanal ice cream shops, with their gelato traditions rooted in Italian immigration, offer flavours unlike anything I’ve experienced in the US. Their ice cream is all artesenal- made in house. And it’s molto bene.

My husband, a proud Rosarino, fuels my obsession with heladerías on every trip. We make an ice cream tour every time we visit, trying out different shops and flavours. They’re unlike anything I’ve found in the US. From mate’s earthy depth to the surprising zing of ginger chocolate and the decadent richness of Sambayon, the ice cream flavours in Argentina are varied and delicious.

One particular flavour I’ve been wanting to recreate is Baileys. The smooth creaminess infused with the warm notes of Irish whiskey is pure heaven. Inspired, I set out to make it at home, and after a few tweaks and taste tests, I landed on this recipe that brings a taste of Rosario straight to your spoon.

More Than Just a Copycat:

While my recipe pays homage to the Rosario heladerías, it’s not an exact replica. I’ve adjusted the sweetness level to suit American palates and added a touch of vanilla extract for a more rounded flavor. The result is a creamy, luxurious ice cream that’s perfect for indulging in the comfort of your own home.

Here’s what you’ll need:

Heavy cream
Milk
Baileys Irish Cream
Brown Sugar
Egg Yolks
Vanilla extract (optional)
Sea salt (optional)

The Process:

The beauty of ice cream lies in its simplicity. Combine the ingredients in a bowl, whisk them together, and freeze in your ice cream maker. That’s it! I have added additional instructions if you choose to add egg yolks and want to cook them. For the best gelato, patience is key. Let the ice cream harden completely in the freezer for a few hours before scooping for best results.

Tips & Twists:

For a more intense Baileys flavor, simply increase the amount of liqueur in the recipe.
Add a chocolate drizzle for a decadent touch.
Top with your favorite crushed cookies or chopped nuts for extra texture and taste.

Beyond the Spoon:

This Baileys ice cream isn’t just a dessert; it’s a portal to sun-drenched Argentinian streets and the joy of exploring new flavors. So, close your eyes, take a bite, and let the creamy swirls transport you to a world of gelato wonder. And who knows, maybe your homemade scoop will inspire your own culinary adventures!

If you give this a try, please let me know what you think! Leave a review below. And as always, tag me on Instagram if you make one of my recipes. I’d love to see your food photos!

Equipment

1 Ice Cream Machine

Ingredients

1/2 cup Bailey’s Irish Cream
1 1/2 cups milk
1 1/2 cups heavy cream
Vanilla extract as much as your heart desires! I used Bourbon vanilla extract for added flavour
1 cup brown sugar not packed
2 egg yolks
Pinch of sea salt

Instructions

Boozy, Eggless/Raw Yolk Instructions:

Warm 1 cup of heavy cream in a saucepan until bubbles form along the edges. Whisk in brown sugar until melted and no grains remain. Remove from heat.
Whisk in remaining 1/2 cup of heavy cream, milk, and Bailey’s. Whisk in 2 egg yolks. Add sea salt and vanilla extract and whisk to combine. Cover and chill in the fridge until your ice cream maker is ready. Churn in ice cream maker according to manufacturer’s directions.
Place in freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden. Enjoy with your Valentine!

Zero Proof, Cooked Yolk Instructions:

Combine milk, 1 cup cream and Baileys in a saucepan over medium-low heat. Stirring occasionally, heat until bubbles start to form around the edges.
While the cream mixture is heating, whisk the egg yolks together with the remaining 1/2 cup cream until smooth in a heatproof bowl.
Temper the egg yolks by very slowly pouring half the hot cream mixture into the eggs while whisking constantly. Pour this mixture back into the saucepan.
Whisk in the sugar.
Continue cooking the mixture on low heat, stirring frequently, until it reaches a temperature of 185°F. If you don't have a food thermometer, the mixture is ready when it has thickened enough to coat the back of a spoon. Never allow the mixture to boil.
Cover and chill in the fridge until the mixture is very cold. At least 6 hours in the fridge, or 30 minutes in the freezer, for best results.
Prepare your ice cream maker. Just before churning, add sea salt and vanilla extract and whisk to combine. Churn in ice cream maker according to manufacturer’s directions.
Place in freezer safe container and freeze for a minimum of 4 hours to allow your ice cream to harden. Enjoy with your Valentine!