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1 Easy Baileys Ice Cream

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Easy Baileys Ice Cream

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Ingredients

4 portion(s)

Baileys Ice Cream

  • 100 grams raw sugar
  • 1 teaspoon vanilla extraxt
  • 500 grams thickened cream
  • 100 grams Baileys Irish Cream
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  • 6
    6h 5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Method:

  1. 1. Place Raw Sugar into mixing bowl with lid and MC on

    2. Mill for 10 s /sp 9

    3. Place cream and vanilla in bowl with sugar

    4. Put Butterfly Whisk in place, whisk on sp4 for 1-2 minutes until soft peaks form - check constantly in case of over whipping

    5. Add Baileys

    6. Whisk sp4 for 10-20 seconds until mixed in

    7. Place in a container and freeze for 4-6 hours

10

Accessories you need

11

Tip

Stir ice cream throughout the freezing process

 

If too hard when you plan to serve, place into thermomix and bitz sp9 for 5-10 seconds for a soft serve consistency. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Awesome easy, recipe, I loved

    Submitted by Tm5 on 24. October 2016 - 22:47.

    Awesome easy, recipe, I loved that Baileys kick, and it's so versitile, I look forward to making again with maybe Frangelico or Cointreau, thanks so much for sharing.

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