Baileys iris cream with coffee ice cream- By Kim Turtle


2 egg yolks, 25g caster sugar 
125ml full cream milk, 2tbsp instant coffee 
250g topping cream 
1 1/2 tbsp Baileys iris cream

Method :
A) Use mixer beat eggs & sugar until become white.
B) Boiled full cream milk, add in coffee & method A. Stir until all mix well. Put aside. Wait until cold.
C) Use mixer to beat the topping cream until the cream look like fresh cream.
D)Mix with B, stir and mix well slowly and soft.(cannot use mixer)
D) Transfer to a container, cover up and put into freezer. Serve it the next day.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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