2 cups of heavy cream
1 cup whole milk
½ cup granulated sugar (can minus 1 tbsp if u don't prefer it to be too sweet)
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.
