You don't need an ice cream machine to make this decadent chocolate and Bailey's ice cream dessert, which can be prepped in just two, simple steps.
Out of all of our Baileys recipes, this has got to be one of the simplest. Serve in cups or cones according to your preference, and add the topping of your choice to serve. We love crushed hazelnuts, but whipped cream, melted chocolate or crumbled honeycomb also work really well.
- 175g dark chocolate, melted
- 3 large free-range egg yolks
- 75ml Baileys, or any cream liqueur
- 500ml double cream, whipped to soft peaks
- 300ml water
- 300g granulated sugar
You will also need:
- 1.5-litre (2¾pt) loaf tin
To make the stock syrup, gently heat the water and sugar in a heavy-based saucepan, until the sugar has dissolved. Remove 50ml of the syrup to a separate jug. While still warm, mix the melted chocolate with the remaining stock syrup until well combined. Allow to cool slightly then store in the fridge to cool further.
This stage requires an electric hand whisk. In a large bowl, whisk the egg yolks with the reserved 50ml of stock syrup until pale and creamy. Now mix in the chocolate and syrup mixture. Gently fold in the Baileys and cream until combined. Pour into the loaf tin, cover and freeze overnight. To serve, leave at room temperature for 5 minutes before scooping into ice cream coupes. Top with chopped hazelnuts.
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Anna Sbuttoni was the Digital Food Editor for Woman & Home and GoodTo.com for 3 years, during which time she won Best Original Feature Idea (Digital) at the BSME Awards for a blogger challenge called 'How To Feed Your Family For £20 A Week'.
Anna's work for womanandhome.com ranges from seasonal recipes perfect for celebrations like Christmas or Easter, to practical suggestions for everyday life, like 17 essential things everyone should have in their freezer.
She went on to become the Digital Director at The Sunday Times Style and is now the Deputy audience editor at The Times and The Sunday Times.
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