PREPARATION:
COOKING TIME:
PORTIONS:
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 for 4 hours in the fridge.
- Mix again and spin according to the instructions of your ice cream machine
