Bailey’s Ice-cream – By Lena Lai

Ingredients :
2 cups of heavy cream
1 cup whole milk
½ cup granulated sugar
2 shots of Bailey’s Irish cream – 90ml
2 tbsp of instant coffee
Method :
With ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve.
Once done, add everything into a mug (except Bailey’s) n freeze it for 30 minutes.
Take out the frozen bowl of ice-cream maker and set the machine on as per manufacturer instruction. Pour the mixture in and let it churn for 30 mins.
Add bailey’s n continue churning for another 15 mins.
Pour the mixture into a plastic container and freeze overnight.
Without ice-cream maker
Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve. Add in the balance cool milk n freeze it for 30 minutes.
Whip the heavy cream with a mixer till medium peak. Then fold in all other ingredients slowly into the whipped cream till combine.
Pour the mixture into a plastic container and freeze overnight.
By |2017-12-07T04:14:32+08:00May 28th, 2014|Ice Cream|0 Comments

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