This is an easy no-cook ice cream that is well worth making. Don’t panic if the ice cream seems too soft, you need to make it 2-3 days in advance of when you’re serving it, as it takes this long to solidify because of the alcohol in the Irish Cream.
Makes 1.5- 2qts
2 cups half-and-half
½ cup white sugar
½ cup brown sugar
1 heavy pinch ground cinnamon
2 cups heavy whipping cream
1 tbsp good quality Madagascar vanilla extract
½ cup Baileys Irish cream liqueur
Beat together the half-and-half, white sugar, cinnamon and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.
Stir in the heavy cream and vanilla extract into the mixture until smooth.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.
Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 48 hours.