Ingredients ?

Egg yolks 2

Light cream 120g

Pure milk 180g

Fine sugar 70g

Half vanilla pod

Baileys liqueur 6ml

Paileys Sweet Vanilla Ice Cream Directions ?

Whisk the egg yolks with granulated sugar with an egg whip until the yolks are white in color.

Pour the light cream and plain milk into a small saucepan. Cut the vanilla pods and take the seeds and put the seeds in with the pod sticks. Heat a small saucepan over medium heat, stirring constantly with a spatula, until the edges of the saucepan begin to bubble and come to a light boil (no more than 90°), then turn off the heat.

Pour this into the yolk bowl and whisk quickly to combine.

Pour the mixture back into the saucepan and add the Baileys liqueur, stirring constantly over low heat until the mixture thickens and leaves a trail when gently swiped with a finger.

Strain the ice cream to remove the sticks and any impurities. Let it cool at room temperature, then seal it and put it in the freezer for 4 hours. (I froze it for 15 hours hahaha)

Turn on the ice cream maker and pour in the cooled ice cream syrup.

Time it to run for 20 minutes or more. After 20 minutes, observe the state of the ice cream syrup, it will be thick and soft as shown in the picture.

Use a spatula to transfer the ice cream batter into a container, cover with plastic wrap and place in the freezer. Dig in as you go.

When you are ready to eat, take it out of the freezer and let it sit for 5 minutes at room temperature of 25 degrees Celsius, then you can use a ball scooper to scoop up the ice cream, and serve it with a variety of other things, such as muffins, gnocchi, chocolates, cookies, and toasted slivered almonds.

Tips

The ice bucket for the ice cream maker needs to be frozen for more than a day in advance.