Baileys ice cream
Suggested material offered in store
Ingredients
500mL of 3.25% milk
225mL of 35% cream
140g of egg yolks (about 7 egg yolks)
125g sugar
3g of ice cream stabilizer
180g of baileys liqueur
Preparation
Heat the milk and the cream.
Blanch the egg yolks with the sugar and the stabilizer.
Cook everything at 85oC
Mix and cool as quickly as possible to 3oC by immersing it in an ice tub.
Add the baileys, let stand 4 hours in the fridge.
Mix again and spin according to the instructions of your ice cream machine
Cook everything at 85oC
Mix and cool as quickly as possible to 3oC by immersing it in an ice tub.
Add the baileys, let stand 4 hours in the fridge.
Mix again and spin according to the instructions of your ice cream machine
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