Ingredients :

2 cups of heavy cream

1 cup whole milk

½ cup granulated sugar

2 shots of Bailey’s Irish cream – 90ml

2 tbsp of instant coffee

 

Method :

With ice-cream maker

Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve.

Once done, add everything into a mug (except Bailey’s) n freeze it for 30 minutes. 

Take out the frozen bowl of ice-cream maker and set the machine on as per manufacturer instruction. Pour the mixture in and let it churn for 30 mins.

Add bailey’s n continue churning for another 15 mins.

Pour the mixture into a plastic container and freeze overnight.

 

Without ice-cream maker

Warm ½ cup of milk (do no boil) hot enuf to dissolve sugar. Reserve 4 tbsp of warm milk to dissolve the instant coffee. Mix sugar into the balance milk n stir till dissolve. Add in the balance cool milk n freeze it for 30 minutes. 

Whip the heavy cream with a mixer till medium peak. Then fold in all other ingredients slowly into the whipped cream till combine.

Pour the mixture into a plastic container and freeze overnight.