Method
- Start by chopping the white chocolate into small, roughly pea sized pieces and set them aside in a small bowl
- Continue by placing the milk, glucose syrup and sugar into a small sauce pan or pot and bring all to a boil
- Once this has reached boiling point, place your egg yolks into a small bowl and whisk ¼ of the milk slowly into it, bringing everything to temperature. Then add the yolk/milk mixture to the remaining milk into the pot and cook it on low heat whilst constantly stirring to 82°C
- Pour the hot mix through a fine strainer onto the white chocolate pieces and leave it to melt for a few minutes before thoroughly combing using a hand whisk. Add the baileys, and mix again, cover the surface with some plastic wrap and set aside in the fridge until the mixture has cooled to approx. 18°C
- Semi whip the cream and fold it gently through the cold Baileys mixture
- Melt your dark chocolate in a plastic bowl in the microwave and a place it into a small piping bag
- Fill your ice cream mix approx. 20mm high into a mould, dish or container and splash the melted dark chocolate over it
- Follow with another 20mm of ice-cream mix and chocolate and continue until all of the mixture and chocolate is used up
- Cover well, place in the freezer and freeze for approx. 12-24hrs before serving.
