Bailey’s Creamless Ice Cream


Bailey’s Creamless Ice Cream

Have you ever wanted to make ice cream, but lacked the all-important cream? I’m sure my fellow ice cream connoisseurs can relate to this. For this week’s food experiment, I decided to make ice cream with no cream. Just milk and butter.

If you’ve read any of my other ice cream posts, you will notice the huge amount of scientific depth I treat the topic of ice cream creation. It’s a very complicated thing at the molecular level. This post is nothing like those. This post is more about the ingredients at the grocery level.
What is cream? At the molecular level it is a combination of milk proteins (casein, whey), water, and most important fat. This fat is what we know as butter. The butter in cream is separated out to create milk. So if we combine milk with melted butter we should be able to create butter, right? Well yes and no. There is one key component missing from the mix and that is an emulsifier.

Cream is an emulsion of fat and liquid. A good metaphor for this is two mortal enemies in a field of battle. An emulsion is when these two enemies agree to coalesce peacefully. In other words, an emulsion is a type of peace treaty. The fat and water molecules are able to hold hands and skip together in a field of dandelions. Of course, this method of using milk and melted butter doesn’t come with the emulsifiers prerequisite to create the intermingling of milk and butter we need. French custard based ice creams come with built in emulsifiers, however, the lecithin in egg yolks. They will bind the butter and the water together.

There you have it. If you ever have a craving for ice cream, but lack cream, just combine melted butter, milk, and egg yolks together and voila! Instant ice cream.

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3 cups of whole milk
5 tbs of butter
2 tsp of vanilla
Pinch of salt
6 egg yolks
½ cup of sugar
3 tablespoons of Irish Cream


  1. Bring milk, butter, and salt just to simmer in heavy medium saucepan over medium heat. Remove from heat.
  2. Whisk egg yolks and sugar in large bowl to blend.
  3. Temper the custard into egg mixture: While whisking, slowly pour milk mixture into egg mixture adding a little at a time until about one third of the cream is incorporated into the eggs. Then stir the egg mixture into the pot with the rest of the cream.
  4. While constantly stirring, bring the cream/egg mixture to about 170°F or until mixture thickly coats the back of a spoon.
  5. Remove immediately from stove and strain the mixture into a medium bowl. Then stir the Irish cream and vanilla into the custard base.
  6. Allow the custard to cool to near room temperature (about 30 minutes) then place bowl in refrigerator for at least 3 hours (overnight preferred).
  7. Follow the directions on the ice cream freezer to form ice cream.