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Post by Ali on Jul 11, 2011 14:06:08 GMT 1
Just come back from shopping and accidently bought some cheap Lidls 'Baileys' and am going to make Barts Baileys Ice Cream (even tho Bart didn't provide a recipe!) Here's one I found earlier: (I halve the ingedients tho coz I only make 500ml liquid at a time so it fits my freezer containers) 500ml Whipping or double dream ** see note below500ml Milk 200g Caster sugar 125ml Baileys Heat these ingredients in a pan, stirring occasionally till the sugar dissolves. Leave to cool, then cover and chill in fridge till it's fridge cold. Then churn in your ice cream machine for 20 minutes/or so. Transfer to a container and freeze. ** Picked up some Paturages Fleurette Creme in a plastic bottle (40cl) as it said on the side 'ideal for chantilly' from Hyper/Intermarche. I have used the 1 litre boxes of 'professional creme' before which has worked perfik but have to use the whole litre quite quickly.Will let you know tomorrow how it 'was'
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Post by BartyB on Jul 11, 2011 18:20:51 GMT 1
going to make Barts Baileys Ice Cream (even tho Bart didn't provide a recipe!)] needs a good slug of brandy as well
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Post by Ali on Jul 11, 2011 19:25:09 GMT 1
going to make Barts Baileys Ice Cream (even tho Bart didn't provide a recipe!)] needs a good slug of brandy as well But then will it ever freeze with all that alykhol in it??? BTW the recep above worked brilliant - is delish. I didn't heat any of the ingred, just stirred the sugar around til disolved - pwarrr
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philippa
I'm settling in nicely
Posts: 266
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Post by philippa on Jul 11, 2011 22:26:42 GMT 1
I've had an ice cream maker for years and I've never used it. I think I might have to now having read all this.
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Post by Madame Moorhen on Jul 12, 2011 7:28:21 GMT 1
You can freeze the Creme Professionel and it still whips! Takes forever though.
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