Makes: 7 using standard choc ice moulds
Ensure you make at least four hours in advance of churning your ice cream:
What You’ll Need:
- 150ml milk chocolate
- 1 drop of vegetable or rapeseed oil
- Baileys Original Irish Cream [0.8 units]
What To Do:
- Melt the chocolate in a bowl over a saucepan of hot water
- When melted add a drop of vegetable oil and mix together
- When smooth spoon a tbsp of chocolate into each mould and pop in the freezer to set
For the Bailey’s Ice Cream Filling:
- Recipe same as above but add the salted caramel sauce to your ice cream when ready. Ripple through the whole ice cream.
For the Salted Caramel Sauce:
What You’ll Need:
- 200g suga
- 5g salt
- 250g cream
- 60g glucose / corn syrup
What To Do:
- Heat the sugar and salt in a saucepan over a medium heat until it starts to caramelise and turn a golden brown
- In a jug mix the cream and glucose syrup together
- Once it’s bubbling and golden, pour the cream and glucose mixture into the saucepan. It’ll be extremely hot and may spit so be careful
- Continue to stir the mixture over a low heat until smooth. The sugar may harden as you add the cream but keep stirring until fully dissolved
- Set aside to cool and add to your ice cream mixture when fresh off the churn
Continue Choc Ice assembling:
- When your Baileys Original Irish Cream gelato is freshly churned and you’ve rippled your caramel sauce through, retrieve your choc ice molds from the freezer and spoon the soft ice cream into the moulds
- When each mould is full, pop back in the freezer for at least another 4 hours or overnight
- Once frozen, you just have the chocolate bottom to add to your choc ices
- Melt around 50g of milk choc and add a drop of vegetable oil again
- Once smooth pour over your choc ice moulds and pop back in the freezer to set
- Allow these to set overnight before popping them out of the moulds, to eliminate any breakages
- For an extra indulgent serving, drizzle more Salted Caramel sauce over the top