Baileys ice cream
Recipe from Mostafa Rougaïbi
500mL of 3.25% milk
225mL of 35% cream
140g of egg yolks (about 7 egg yolks)
3g of ice cream stabilizer
180g of baileys liqueur
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 a fridge.
Mix again and spin according to the instructions of your ice cream machine