Serves 4
Ingredients
- 1/2 pint (300 ml) double cream
- 1/4 pint (150 ml) milk
- 1/4 pint (150 ml) Baileys Irish Cream
- 6 egg yolks
- 3 oz (85g) malted milk powder
- 8 oz (225 g) luxury milk chocolate
- 20 Maltesers
Heat the cream and milk in a heavy based pan until bubbles appear around the edges. Beat the egg yolks with the malted milk powder. Add to the hot cream and mix in your Baileys. Cook very gently, stirring constantly, until the custard has thickened enough to coat the back of a wooden spoon. Do not allow to boil. Remove from the heat and stir in the chocolate until melted. Allow to cool completely. Freeze the mixture in a plastic container until softly set, then whisk or process in a food blender for 1 minute. Add the coarsely crushed Maltesers, then spoon the mixture back into plastic container and freeze for several hours. Transfer the ice cream to the fridge 30 minutes before serving.
FYI - I have not made this yet (10/30/2005)
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