Hello to all my baking buddies! How are you doing? I'm back here to defrost my frozen blog, otherwise it would become a huge iceberg soon, hahaha... Well, I can't stay too long here, as the little one need more of my attention.
As I don't have sufficient time to make interesting bakes, so I think ice cream would be much easier for me to make especially keep it in the freezer to serve my visitors in anytime. This Baileys ice cream was something I like to try long time ago. The unique taste of the ice cream with a bit of alcohol make me feel floated. Hahaha I must admit, I'm not that alcoholic.
Beside, the texture remain smoothly soft when it's brought out from the freezer unlike my previous attempts which has to be wait for a few minutes before I can scoop it out nicely. I read an article about adding alcohol to ice cream enhances both flavor and texture. Alcohol lowers the freezing point, so ice creams stay creamier and smoother because they do not freeze as solid and are less likely to form ice crystals. Oh yes! It's so true after my experiment. But, I was too greedy on my second experiment as I add too much Baileys in it until it became too soft. So now I've learned that too much alcohol can prevent ice cream from freezing at all. A rule of thumb is to add one and a half tablespoons of 80-proof alcohol for every quart of ice cream base. Well, I'm going to feed my baking buddies soon, hope they don't mind the texture and most importantly is, they won't get drunk, hahahaha.....
480ml whole milk