Baileys & chocolate ice cream

Ingredients

For the marinade:

• 300 ml extra thick double cream (refrigerated)
• 397 g tin condensed milk (refrigerated)
• 4t bsp Baileys (refrigerated)
• 50 g dark chocolate, cut in small chunks

Method

1. In a big bowl, whisk the double cream using an electric hand whisk until soft yet firm peaks form, around 5-7 minutes. Whilst still whisking, keep gradually adding condensed milk & Baileys cream until well incorporated. Be careful not to overwhip the cream, otherwise it’ll split.
2. Fold in the chocolate chunks. Transform into a tin and place in the freezer overnight or for at least 8 hours.