Baileys Ice Cream from The Great Ice Cream Book by Jon Croft
Melt 5 oz. (150 g.) of the sugar with a few tablespoons of water. Boil and keep the syrup hot. Put the egg yolks into a large bowl, pour in the warm syrup and whisk the mixture over a bowl of hot w...
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Cooking tools:
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Freezer
Ingredients
- chopped hazelnuts
- chopped raisins
- 3 tablespoons Baileys Irish Cream Liqueur
- 7 fl.oz. (200 ml.) double cream
- 6 egg yolks
- 6 oz. (175 g.) castor sugar
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