Ingredients
The following ingredients have 5 Servings
- 125 gms – 2/3 cup sugar
- 60 ml – ¼ cup milk
- 150 ml – 2/3 cup single cream (for whipping)
- 150 ml – 2/3 cup double cream
- 1 egg
- 75 ml – 1/3 cup Baileys
- 2/3 cup almonds
- 1 tbsp salt
- Olive oil
- Chocolate Syrup
Instruction
- Start by making the Salted Almonds. Spray them with some olive oil and roast them in the oven at 180°C – 355°F for 10 minutes. Sprinkle with salt and roast them for 5 more minutes. Let them cool down completely.
- Beat the egg and sugar with an electric mixer until white and fluffy.
- Add the milk, cream and Baileys. Whisk with the electric mixer until all the ingredients are well combined.
- Pour 1/3 of the mixture in a container, add 1/3 of the salted almonds and drizzle in some chocolate syrup (click here for the recipe). Then slowly pour another 1/3 of the ice cream mixture, 1/3 of the salted almonds and drizzle in some chocolate syrup and then again for the last layer.
- Put some cling wrap on the top (it has to touch the ice cream) to seal it completely and then cover it with a lid. This should prevent crystallization.
- Put the container in the freezer overnight. Serve the next day.
