so yeah.... my alcoholism is on the rise again :X
I WANT BAILEYS OVER ICE
- 6 egg yolks
- 4 oz (125g) caster sugar
- 18 fl oz (500ml) milk
- 1/2 pod vanilla, split
- 1/2 tsp (2.5ml) extract of vanilla
- 2 fl oz (55ml) double cream
- 2 fl oz (55ml) Baileys Irish Cream
Use a whisk to beat the eggs with 1oz (30g) of the sugar in a bowl until the mixture lifts from the surface in ribbons.
Put the milk, the remaining sugar and the vanilla into a saucepan and bring to the boil. Pour over the egg mixture, beating well.
Return to the saucepan and heat gently to thicken the mixture until it coats the back of a spoon - don't heat too fiercely or it will turn to scrambled egg.
Strain through a sieve and leave to cool.
Beat the double cream and Baileys into the mixture and put in a 1 litre freezer container and freeze.
Remove from the freezer every 15 minutes to beat out any large ice crystals that have formed, until the mixture is mousse-like. Freeze until set, about 2 hours.
yum~
and while we are on the topic of delicious caramel colored desserts, I WANT REAL TIRAMISU, the ones made with sponge fingers, not cake *drools* so that's why i think i should have a sponge finger recipe around here. it's perfect for the ice cream above AND tiramisu :X:X:X