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. Dont put any more Baileys into the mix. 1/2 a cup may not seem much but the flavour comes through very strongly. I prefer this with a little Baileys poured over it. Make it and enjoy it. That is an order! Posted to MM-Recipes Digest V4 #256 by Matt
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4|
|Calories from Fat: 200 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 27.4mg||1 %|
|Potassium 63.2mg||2 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 55.8g|
|Protein 1.3g||2 %|
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Calories per serving: 497
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