For the Bailey’s Gelato
Makes approx 1 litre): Ingredients: 600g whole milk, 75g whipping cream, 25g Skimmed Milk Powder, 145g unrefined sugar, 5g cornflour / cornstarch, 150g Baileys
1. Place the milk and cream in a saucepan over a medium heat. Whilst this is warming combine the sugar, skimmed milk powder and cornstarch together in a measuring jug and mix well.
2. Using a probe thermometer measure the temperature of the milk and cream and when it reaches 40 degrees add the sugar, skimmed milk powder and cornstarch mix. Whisk together and stir continuously with a silicone spatula until the batch reaches 85 degrees.
3. Fill the sink up with ice and cold water to create an ice bath. When the mix has reached 85 degrees plunge the saucepan into the ice bath immediately and stir occasionally. You need to bring the temperature of the mix down to 10 degrees within 30 minutes.
4. When cooled place the mix in a sealed container. Add the baileys and blitz with a hand blender. Place in the fridge for at least 4 hours but preferably overnight.
5. After ageing you are now ready to churn your batch into gelato. Blitz with a hand blender and pour into your ice cream machine and churn until frozen.
6. Scoop your freshly churned gelato into a container and cover with wax paper and a tight fitting lid. Place in the freezer.
For the double chocolate cookie's:
30 minutes plus chilling time. Makes 16 individual brownies or 8 cookie sandwiches
Ingredients: 200g Plain flour, 30g Cocoa power, 150g Light brown, 150g Butter (room temperature), 1 Whole egg, 1 tsp Bicarbonate of soda, 2 generous pinch of sea salt, 50g Milk chocolate, 150g Dark chocolate, 8 scoops of Baileys ice cream.
1. Place 100g of the chocolate with the butter in a bowl and melt over a pan of simmering water. Allow to cool, stir the sugar and egg. Sieve together the flour, cocoa powder and bicarbonate of soda. Fold into the chocolate mix add the salt, stir until combined. Chill in the fridge for 30 minutes.
2. Preheat the oven to 180/ gas mark 5. Roughly chop the chocolate. Line two baking trays with baking parchment. Divide the cookie dough in 18 even pieces, roughly roll the dough into balls. Gently press down the dough and then place some pieces of chocolate on top of each cookie. Bake for 8-10 minutes.
3. Allow the cookies to cool for a few moments on the tray and then carefully remove and allow to cool on a wire rack. Once cool place the cookies on a plate and add a generous scoop of ice cream, place another cookie on top and serve immediately.