Monday, 4 September 2017

Baileys Ice Cream - no churn - Kamba Mpenge

Recipe by: Kamba Mpenge


6 eggs separated
500ml cream
4 Tbs sweetener
2 Tbs coffee
1 Tbs unsweetened cocoa powder
20 drops irish cream flavouring

Make concentrated coffee by using only 50ml of hot water and allow to cool.

Separate the eggs and whip the egg whites till stiff peaks form.

In a separate bowl whip the cream and sweetener.

In a third bowl, mix the egg yolks with cocoa powder, coffee and irish cream Flavouring.
Fold in the whipped cream into the egg whites
then fold in the egg yolk mix.
Place in a container and freeze 
This makes 2 litres

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