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baileys mince pie ice cream
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Baileys Mince Pie Ice Cream

This Baileys mince pie ice cream contains the best festive flavours! Super creamy & full of chunky mince pie pieces, this one's a real treat.
Prep Time30 minutes
Cook Time15 minutes
Churning Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: English
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Temperature Probe
  • Large Saucepan
  • Large Mixing Bowl
  • Stick Blender
  • 1 Litre Tub

Ingredients

  • 320 g Whole Milk
  • 260 g Double Cream
  • 100 g Baileys
  • 100 g Light Brown Sugar
  • 40 g Glucose Syrup
  • 25 g Skimmed Milk Powder
  • ¼ tsp Fine Sea Salt
  • ½ Vanilla Pod Or 1 tsp Vanilla Paste
  • 85 g Egg Yolks
  • 5 Mince Pies Fridge Cold - See Notes

Instructions

Baileys Custard

  • Place the milk, cream, baileys, half the sugar, glucose, milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the cream is heating up, place the yolks & remaining sugar into a mixing bowl then whisk to combine.
  • Once the cream is steaming, pour a third into the yolks, whisking as you do so.
    This is called tempering the yolks.
  • Pour the now tempered yolks back into the saucepan then cook over a low heat until the custard reaches 82°c/180°f, making sure to stir constantly with a rubber spatula.
  • Remove the pan from the heat, remove the vanilla pod (if using) then give the custard a blitz with a stick blender.
  • Next, pass the custard into a bowl through a sieve.
  • Leave to cool to room temperature, stirring regularly then cover the ice cream’s surface with a piece of baking parchment & refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
  • Whilst the ice cream is churning, chop the mince pies into small pieces.
    The size of the mince pie pieces is down to personal preference. I find that 5mm - 1cm size pieces work well. After you've chopped the mince pies up, return them to the fridge until needed.
  • Once the ice cream has finished churning, fold in the mince pie pieces then transfer to a 1 litre tub.
  • Leave to set in a freezer for at least 4 hours before serving.

Notes

1. Mince Pies - You'll need 5 shortcrust pastry mince pies for this ice cream. I'd recommend making half a batch of my classic mince pie recipe. The mince pies should be fridge cold to stop the ice cream from warming up when we add them in.
2. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks.
3. Milk Powder - We're using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose - You'll need glucose syrup to make this ice cream. This can be found in some supermarkets or is available to buy online.
5. Ice Cream Machine - To churn this ice cream, you'll need to use an ice cream machine. The machine that I use is linked in the post above.