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.
Servings: 1 Litre
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.
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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.
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