Cuvee Recipes2276

No Churn Baileys Ice Cream

Our all-time favourite ice cream recipe! It’s never been easier to create your own homemade summer treat without having to spend big bucks on a fancy machine! Money much better spend on Chocolate and Wine we think 😉

Serve with some fresh raspberries and crunchy almond biscuits…

Ice Cream (approx. 12 scoops)


264g milk
40g glucose syrup
127g sugar
40g egg yolk

45g Cuvée Bianco 30% White Chocolate
100g Baileys

652g thickened cream
70g Cuvée Grand Cru 75% Extra Dark Chocolate

  1. Start by chopping the white chocolate into small, roughly pea sized pieces and set them aside in a small bowl
  2. Continue by placing the milk, glucose syrup and sugar into a small sauce pan or pot and bring all to a boil
  3. Once this has reached boiling point, place your egg yolks into a small bowl and whisk ¼ of the milk slowly into it, bringing everything to temperature. Then add the yolk/milk mixture to the remaining milk into the pot and cook it on low heat whilst constantly stirring to 82°C
  4. Pour the hot mix through a fine strainer onto the white chocolate pieces and leave it to melt for a few minutes before thoroughly combing using a hand whisk. Add the baileys, and mix again, cover the surface with some plastic wrap and set aside in the fridge until the mixture has cooled to approx. 18°C
  5. Semi whip the cream and fold it gently through the cold Baileys mixture
  6. Melt your dark chocolate in a plastic bowl in the microwave and a place it into a small piping bag
  7. Fill your ice cream mix approx. 20mm high into a mould, dish or container and splash the melted dark chocolate over it
  8. Follow with another 20mm of ice-cream mix and chocolate and continue until all of the mixture and chocolate is used up
  9. Cover well, place in the freezer and freeze for approx. 12-24hrs before serving.