2 cup double cream
1 cup full fat milk
1 cup castor sugar
1/2 cup baileys
1 pinch salt
Whisk all of this stuff together until all the sugar has been
dissolved.
Then freeze as you would normally freeze ice cream, either in an
ice
cream maker or in a tub in the freezer whisking every half hour
or so.
Because of the alcohol content of this ice cream it will usually
take around 12 hours to become hard. It does freeze hard so
taking it out the freezer 10 minutes before serving is advised.
It does melt quickly so you have to eat it fast.
Don't put any more Baileys into the mix. 1/2 a cup may not seem
much but the flavor comes through very strongly.
I prefer this with a little Baileys poured over it.