A recipe for Irish Cream Chocolate Chip Ice Cream! This decadent ice cream is flavored with Irish cream and studded with chocolate chips for a delicious contrast in texture and flavor.
Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Looking for a way to use up extra Irish Cream for St. Patrick’s Day? Try this Irish Cream Chocolate Chip Ice Cream!
A sweetened milk and cream base is thickened with eggs, then combined with Irish cream and a splash of vanilla. After chilling and churning until thickened and creamy, chocolate chips are slowly added to the machine before transferring to a freezer-safe container.
As a note, the Irish Cream is mixed into the ice cream after cooking, so no alcohol is cooked out. This Irish Cream Chocolate Chip Ice Cream is best for adults over the age of 21 (in the United States). Please drink/eat responsibly.
A Few Tips
After adding the eggs to thicken the cream, do not increase the heat to try to speed up the process. Stir constantly and heat just until the mixture is thick enough to coat the back of a spoon. Otherwise, you may end up with cooked, curdled cream. If the mixture does curdle, I have been able to save ice cream by blending it until smooth in a stand blender or with an immersion blender as a last resort.
I usually skip this step, but to help get a creamier texture and chill the mixture faster you can place the bowl of custard over an ice bath for a few minutes right after it is removed from the stove and blended with the Irish Cream. Be careful not to get water into the custard. Stir occasionally if you want to speed up the process a bit.
Once the ice cream is nearly finished churning with a thickened consistency, slowly add the desired amount of chocolate chips- between 6 to 8 ounces (170-227 grams). You want the texture thick first to keep the chocolate from sinking to the bottom of the machine. If you don’t like chocolate chips at all, they can simply be omitted.
Looking for more recipes with Irish Cream?
Irish Cream Chocolate Chip Ice Cream Recipe
Adapted from Ambrosia Baking
Irish Cream Chocolate Chip Ice Cream
- 2 cups (470 milliliters) milk
- 1 cup (237 milliliters) heavy cream
- 3/4 cup (150 grams) granulated sugar
- 6 large egg yolks
- 1/2 cup (118 milliliters) Irish cream
- 2 teaspoons (10 milliliters) vanilla extract
- 6-8 ounces (170-227 grams) dark or semi-sweet chocolate chips or chunks
- In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat, stirring often to dissolve the sugar.
- In a small bowl, beat the eggs.
- Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
- Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
- Remove from heat and pour through a fine mesh strainer into a large bowl. Whisk in the Irish cream and vanilla extract.
- Cover and refrigerate until well chilled, about 4 hours to overnight.
- Transfer the chilled mixture to an ice cream machine and churn according to manufacturer's instructions until thickened and creamy.
- Towards the end of churning, slowly add the chocolate chips.
- Transfer to a freezer-safe container and freeze until firm, about 2-4 hours.